My momma bear is an amazing creature. A few years back, she decided to go backpacking thru India for three months. Sleeping on floors, living and eating the pure indian way, she came back a changed woman with a few new recipes up her sleeve. This pumpkin stew one of those recipes. It is very filling and as a bonus, it will taste even better the day after!
Indian Curry Stew with Pumpkin
4 servings, about 1 h
- 1 yellow onion, finely chopped
- 3 garlic gloves, minced
- 1 red chili, minced
- 2 tablespoons ginger, grated
- 1 tablespoon oil
- 1 tablespoon tomato puree
- 1 can crushed tomatoes
- 1 can coconut milk
- 2 dl (1 cup) water
- 1 dl (1/2 cup) dates, chopped
- 1 small pumpkin, peeled and diced
- 3 potatoes, peeled and diced
- 1 small head of cauliflower, cut into florets
Indian Spice Mix:
- 5 whole cloves
- 1 teaspoon mustard seeds
- 1 teaspoon cardamom seeds
- 1,5 teaspoon turmeric
- 2 teaspoons cilantro
- 1/2 teaspoon cinnamon
- Cashew nuts, rice and fresh cilantro, to serve
Get cooking:
- Grind the all the spices in a spice grinder or mortel.
- Heat up the oil in a big pot and fry the onion, garlic, chili, ginger and spieces until the onion is soft and fragrant, about 2,3 min.
- Add the tomato puree and fry for another min.
- Add crushed tomatoes, coconut milk, dates and water.
- Let it boil on medium low heat for about 30 min.
- Add the pumpkin and the potatoes.
- Boil until the potatoes are soft. Add more water if needed.
- Add the cauliflower and let it boil for another 5 min.
- Salt to taste and serve with rice, cashew nuts and cilantro.
