Pumpkin Vegetable Curry Stew Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.
• Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
• Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.
• Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.
• Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook 1 minute more. Add the curry powder, cinnamon, ginger, salt, and black pepper and cook, stirring, for 2 minutes. Add the tomatoes and stir until it is a thick, relishlike sauce.
• Add the water, scraping the bottom of the pan to incorporate all the flavors. Add the pumpkin, carrot, potato, green banana, and Scotch bonnet pepper. Raise the heat to high and bring to a boil while gently blending the ingredients together. Cover, reduce the heat to medium-low, and simmer, stirring a couple of times, until the vegetables are tender, about 20 minutes. Remove the Scotch bonnet pepper before serving.

Steps:

• In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
• Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water, if needed.
• Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.

Steps:

• In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender.

Steps:

• 1. In large pot heat olive oil, add onions, carrot, celery, green and pablano peppers, and garlic. Saute until soft.
• 2. Add curry, paprika, cumin, coriander and bay leaves. Cook until fragrant.
• 3. Add mashed pumpkin, stir to combine.
• 4. Add tomatos and chickpeas, stir to combine.
• 5. Finally add the chicken stock. You can also use vegetable stock to make this vegetarian.
• 6. Let simmer until desired consistency. I prefer a thicker stew.
• 7. Enjoy!