Curried Pumpkin and Peanut Stew
This vegetable forward stew can be useful in handling food waste in the kitchen and meet the needs of healthy eating for Flexitarians or Vegetarians with minimal adaptation.
Ingredients
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Canola oil (or other light flavored oil) -- 1/4 cup
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Minor’s Tikka Masala Curry Conc. -- 2 Tbsp
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Onion, large, yellow, ¼” slice pole to pole -- 1
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Garlic, minced -- 1 Tbsp
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Jalapeno pepper, small, seeded and diced (to taste) -- 1
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Peanut butter (plain, roasted only with no salt) -- 1/2 cup
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Tomato paste -- 1 Tbsp
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LIBBY’S 100% PURE PUMPKIN -- 1/2 cup
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MINOR’S SAUTÉED VEGETABLE BASE CONC. -- 5 tsp
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Rustic Cut Tomatoes, Dei Fratelli or crushed tomatoes -- 26.46 oz
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Water -- 5 cups
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Butternut Squash, diced, ¼” -- 1 cup
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Carrot, peeled, diced, ¼” -- 1 cup
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Celery, diced ¼” -- 1 cup
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Potato, diced ¼” -- 1 cup
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Red bell pepper, diced ¼” -- 1 cup
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Chickpea can, drained and rinsed -- 15.5 oz
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Petit Peas, frozen -- 1 1/2 cups
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Zucchini, diced ¼” -- 1 cup
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Zest of 1 lemon
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Lemon Juice -- 3 Tbsp
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Salt and Pepper -- to taste
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Freshly chopped cilantro for garnish -- optional
Preparation
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1In a large soup kettle over medium flame, sauté onions until translucent. While stirring continuously, add curry concentrate and continue to sauté until aromatic, approx. 30 sec.
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2Add garlic, jalapeno, peanut butter, tomato paste and pumpkin to pot. Continue to cook for 1-2 min.
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3Add base concentrate, tomatoes and water, stir to combine.
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4Add squash, carrot, potato, and bell peppers.
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5Cover pot and simmer for 1 hour or until vegetables are tender and flavors are melding.
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6Add drained chick peas, peas, zucchini, and lemon zest and juice. Simmer uncovered for 10-15 min.
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7Adjust seasoning with salt, pepper and acidity – preferably fresh lemon juice.
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8Garnish soup with chopped cilantro.
Components
