Pumpkin Curry Stew

This recipe is excellent when it is a particularly brisk and windy day. Serve over white rice, or better yet, yellow to make it all the more merry. Be sure the ingredients are ready to go as one step falls into the next. A Halloween favorite.

Orange Food

• 1 medium ONION
• 2 GARLIC cloves
• 2 teaspoons chopped FRESH GINGER
• 1-1/2 teaspoons CURRY POWDER
• 2 - 3 lb. PUMPKIN, cubed
• 1 teaspoon CINNAMON
• 2 ripe TOMATOES
• A shake or two or three of RED PEPPER FLAKES
• 1-1/2 cup STOCK, preferably vegetable,(I often use water)
• 1 can CHICKPEAS, small or large
• a sweet PLANTAIN
• fresh CILANTRO to taste
SEA SALT to taste
BUTTER (optional) to thicken and sweeten the stew

• Sauté onion in oil for about four minutes. Optional: Add dab of butter
• Add garlic and sauté for one more minute.
• Add ginger and curry powder and sauté for yet another minute.
• Add pumpkin and toss until well coated with oil. Bat
• Brown the pumpkin over a high heat.
• Add tomatoes, cinnamon, red pepper and stock.
• Bring to a boil, then simmer for 15 minutes.
• Add chick peas, plantain, and cilantro .
• Cook for about 25 minutes until desired tenderness of pumpkin and plantain. Optional: Add butter

Serves 5-6, it can be stretched with the rice.

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