"Spicy and savory pumpkin stew with tomatoes to warm up this week 🌶 Great basis idea for your lunch or dinner. Perfect in combination with turkey meatballs or cooked chickpeas (if you’re vegetarian), whole grain bread or a portion of brown rice. Serve it with fresh cilantro and enjoy this spectrum of flavors."
Spicy Pumpkin Stew
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- Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 whole finely minced red onion
- 3 cloves minced garlic
- 1 whole peeled and cut into equal-sized pieces carrot
- 1 whole finely sliced celery stalk
- 300 grams peeled and cut into equal-sized pieces boiled pumpkin
- 1 can tomatoes canned in their own juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground zira
- 1/2 teaspoon cayenne pepper flakes
- 2/3 teaspoon salt
- 1 bunch chopped cilantro
- 1 tablespoons as needed, for frying olive oil
Method
Step 1
Bring a large saucepan of salted water to a boil. Add peeled and cubed pumpkin and cook until softness, 15-20 minutes. Meanwhile, prepare all the remaining ingredients.
Step 2
Heat a large frying pan with thick bottom (I used a wok-pan), reduce heat to medium-high heat and add oil, onion and garlic cook, turning if needed, until golden, 3-5 minutes. Add carrot, celery and just a splash of water, cook until wilted, 5 minutes. Add spices, tomatoes and cooked pumpkin, then stir and cook just 5 more minutes.
Step 3
Remove from the heat, mash it with a skimmer or blender for a more creamy texture. Serve with fresh cilantro and whole grain pitas. Combine with chicken meatballs or cooked chickpeas (for vegetarian).