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 chilli, 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, chilli, ginger and spices 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.
