PUMPKIN, CHICKPEA & COCONUT CURRY
This is the perfect warming dish to enjoy with your mates after you've been out for Bonfire Night. If you can, make it some time ahead - this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.
Provided by Jamie Oliver
Categories Mains Vegetables Bonfire night recipes Curry Fruit One-pan recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
- Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
- When the time's up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
- Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.
Nutrition Facts : Calories 392 calories, Fat 21.8 g fat, SaturatedFat 12.4 g saturated fat, Protein 14 g protein, Carbohydrate 35.8 g carbohydrate, Sugar 13.4 g sugar, Sodium 0.2 g salt, Fiber 10.2 g fibre
WHITE BEAN AND SAUSAGE STEW IN PUMPKIN BOWLS
Intense heat concentrates the pumpkin's sugars, bringing out its natural sweetness -- so you can enjoy its rich, dense flesh as you spoon out your stew. White beans, red pearl onions, baby peas, and turkey sausage make up the deep-flavored mix.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 21
Steps:
- Put beans into a medium bowl; cover with cold water by 2 inches. Refrigerate 8 hours (up to overnight). Drain beans and transfer to a large stockpot.
- Make bouquet garni: Place bay leaves, thyme sprigs, and the peppercorns on a square of cheesecloth; tie into a bundle with kitchen twine. Add stock, onion, and bouquet garni to pot with beans. Bring to a boil. Reduce heat to medium-low. Cover; simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving cooking liquid. Discard bouquet garni.
- Preheat oven to 350 degrees. Using a keyhole saw, cut out tops of pumpkins, and reserve. Remove seeds. Rub inside of each pumpkin with the oil, and season with salt and pepper. Place pumpkins and tops right side up on baking sheets lined with parchment paper. Bake 25 minutes. Remove tops; let cool completely on a wire rack, and reserve for garnish. Turn pumpkins upside down, and bake until flesh is tender but firm, about 25 minutes more. Let cool completely on rack.
- Melt 1 tablespoon butter in a large stockpot over medium-high heat. Add sausage. Cook, stirring, until sausage is browned, about 7 minutes. Add remaining 2 tablespoons butter, the pearl onions, potatoes, carrots, leeks, and celery. Cook, stirring occasionally, until vegetables have softened, about 12 minutes. Stir in mushrooms and peas. Stir in flour, and cook 2 minutes.
- Reduce heat to medium. Add milk; simmer 5 minutes. Stir in beans, reserved cooking liquid, sage, thyme leaves, and 2 cups water. Bring to a simmer; cook until thick, about 30 minutes.
- Preheat oven to 350 degrees. Divide the stew among pumpkin shells. Place on baking sheets, and bake until pumpkins are soft, about 15 minutes. Garnish with tops.
ROASTED VEGETABLE CURRY WITH PUMPKIN
Mild, super tasty curry with pumpkin, not too much sauce as it reduces down enhancing flavor. Easy to adapt with the spices you have in your cupboard and great for kids. Serve with white rice.
Provided by SteveT
Categories Main Dish Recipes Curries Vegetarian
Time 1h20m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 29.5 g, Fat 7.9 g, Fiber 7.1 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 94.6 mg, Sugar 10.4 g
More about "pumpkin vegetable curry stew recipes"
PUMPKIN CURRY STEW - CTV
From more.ctv.ca
- Heat a large pot over medium heat. Add olive oil, onion, ginger, garlic, and chili and sauté for two to three minutes. Add apples, curry paste and turmeric and stir together. Cook for two minutes more. Then add pumpkin, peppers, coconut milk, maple syrup and season with salt and pepper. Bring to a simmer over medium heat and cook for about 10-12 minutes, stirring occasionally, until pumpkin is fork tender. Taste and adjust the flavor of the sauce as needed. Once the sauce is well seasoned and the pumpkin is tender, add the chickpeas, cauliflower and lemon juice and cover. Reduce heat and simmer for three to four minutes more over low to medium-low heat.
- Scoop out about a third of the stew and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot, bring stew to a quick boil then immediately remove from heat. Stir in the spinach.
INDIAN PUMPKIN CURRY (ONE POT RECIPE) - ELAVEGAN
From elavegan.com
5/5 (43)Uploaded Oct 11, 2021Category Dinner, LunchPublished Oct 10, 2021
CARIBBEAN PUMPKIN CURRY (CURRY PUMPKIN) - THAT GIRL …
From thatgirlcookshealthy.com
JAMAICAN PUMPKIN CURRY - HEALTHIER STEPS
From healthiersteps.com
CHICKPEA PUMPKIN CURRY - OCCASIONALLY EGGS
From occasionallyeggs.com
PUMPKIN VEGETABLE CURRY STEW : MAD HUNGRY
From madhungry.com
SLOW COOKER PUMPKIN STEW RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CURRIED VEGETABLE STEW - EASY VEGAN ENTREE | TORI AVEY
From toriavey.com
PUMPKIN CURRY - FOOD FAITH FITNESS
From foodfaithfitness.com
ONE POT JAPANESE PUMPKIN CURRY STEW - POTLUCK AT OH …
From potluck.ohmyveggies.com
VEGETABLE PUMPKIN CURRY RECIPE - HAPPY HEALTHY MAMA
From happyhealthymama.com
THAI PUMPKIN CURRY RECIPE – THE KITCHEN GIRL
From thekitchengirl.com
MOROCCAN PUMPKIN & CHICKPEA STEW - THE SIMPLE …
From simple-veganista.com
YELLOW CURRY PUMPKIN RICE SOUP RECIPE - PUREWOW
From purewow.com
PUMPKIN STEW - PERUVIAN RECIPE WITH VEG, FAVA BEANS …
From avocadopesto.com
PUMPKIN LENTIL CURRY (EASY & VEGAN) - BIANCA ZAPATKA
From biancazapatka.com
CREAMY CHICKPEA + PUMPKIN STEW | HEALTHY VEGAN …
From simplyquinoa.com
CREAMY PUMPKIN AND CASHEW CURRY RECIPE | BON APPéTIT
From bonappetit.com
10 BEST VEGETARIAN PUMPKIN STEW RECIPES | YUMMLY
From yummly.com
AUTUMN ROASTED PUMPKIN CURRY - THE ENDLESS MEAL®
From theendlessmeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love