Pumpkin Vegetable Curry Stew Food

CARIBBEAN PUMPKIN CURRY (CURRY PUMPKIN)

Steps:

• Add the olive oil to a skillet/frying pan on medium heat then saute the onion, garlic, ginger, scallion and bell peppers until soft and fragrant.
• Add the chopped tomatoes, thyme, shado beni, curry powder, scotch bonnet and black pepper to the skillet then stir and combine.
• Add the pumpkin, sweet potato, cho cho/christophine tofu along with the tomato paste, tamarind paste and bay leaves.
• Finally add the coconut milk and then carefully fold into the rest of the ingredients.
• Bring the pan to a rolling boil then reduce the heat to low and cover the pan.
• Leave to simmer 40 - 45 minutes or until the sauce has thicken.
• Once finished add the pink salt to taste and discard the thyme stems/bay leaves.

PUMPKIN VEGETABLE CURRY STEW

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.

PUMPKIN VEGETABLE STEW

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.

ROASTED VEGETABLE CURRY WITH PUMPKIN

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.

VEGAN PUMPKIN CURRY

Steps:

• Heat coconut oil over med/high heat in a large pan.
• Add the chopped potato, onions, ginger, garlic, curry powder, and cumin and cook for 8-10 mins, until they are fragrant and begin to brown.
• Add the pumpkin, coconut milk and broth. Give them a good stir until they are well combined. Bring to a boil and boil for 3 minutes, stirring frequently.
• After 3 minutes, cover and simmer until the potatoes are soft, 10 minutes, stirring occasionally.
• Then, uncover and simmer for about 5 minutes,stirring occasionally, to thicken. Then, stir in the sriracha
• Stir in the cilantro and DEVOUR!

CURRIED VEGETABLE STEW

Steps:

• Heat a large braising pot over high heat. Add the oil and the onions, and saute for 2 minutes. Then, add the red peppers and saute 2 minutes more.
• Then, add curry powder, and saute until fragrant. Add the garlic, ginger, a little salt and pepper to the saute.
• Add the pumpkins, chickpeas, chayote, potatoes, carrots, thyme, and scallions, and stir the saute for about 6 minutes. Add enough vegetable stock to just cover the vegetables. Bring to a simmer, and then add the cauliflower and cover the pot.
• Simmer for about 35 minutes. Then add Cheryl's Hot Sauce, salt, and pepper, to taste. Simmer for 5 minutes more.
• To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
• Yield: 2 cups

PUMPKIN CURRY WITH CHICKPEAS

Steps:

• Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
• Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.