Curried Coconut Pumpkin Stew Recipes

PUMPKIN COCONUT CURRY

Steps:

• OPTIONAL STEP: I prefer my pumpkin caramelised so instead of cooking it in the curry sauce, I roasted it in the oven. I drizzled it with olive oil, sprinkled with some salt and baked on a baking tray in a 200° C / 390° F oven for about 30 mins.
• Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
• Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
• Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
• Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
• Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
• Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you're roasting the pumpkin, simmer the sauce for about 10 minutes.
• Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
• Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti. A side of spicy coconut kale goes really well with it too.

CURRIED COCONUT-PUMPKIN STEW

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.

COCONUT RED CURRY STEW

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.

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.

CURRIED PUMPKIN-COCONUT SOUP

Steps:

• Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder; coat with butter and cook and stir for about 2 minutes.
• Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter; add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.
• Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.
• Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.
• Warm pureed soup over low heat, about 5 minutes; season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.