"Spicy and savory pumpkin stew with tomatoes to warm up this week đ¶ Great basis idea for your lunch or dinner. Perfect in combination with turkey meatballs or cooked chickpeas (if youâre vegetarian), whole grain bread or a portion of brown rice. Serve it with fresh cilantro and enjoy this spectrum of flavors."
Spicy Pumpkin Stew
5
- ââ
- ââ
- ââ
- ââ
- ââ
Jump to Section
- 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).