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Curried Pumpkin and Peanut Stew

  • 90 min
  • Easy
  • 8

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.

  • Canola oil (or other light flavored oil) -- 1/4 cup
  • Minor’s Tikka Masala Curry Conc. -- 2 Tbsp
  • Onion, large, yellow, ¼” slice pole to pole -- 1
  • Garlic, minced -- 1 Tbsp
  • Jalapeno pepper, small, seeded and diced (to taste) -- 1
  • Peanut butter (plain, roasted only with no salt) -- 1/2 cup
  • Tomato paste -- 1 Tbsp
  • LIBBY’S 100% PURE PUMPKIN -- 1/2 cup
  • MINOR’S SAUTÉED VEGETABLE BASE CONC. -- 5 tsp
  • Rustic Cut Tomatoes, Dei Fratelli or crushed tomatoes -- 26.46 oz
  • Water -- 5 cups
  • Butternut Squash, diced, ¼” -- 1 cup
  • Carrot, peeled, diced, ¼” -- 1 cup
  • Celery, diced ¼” -- 1 cup
  • Potato, diced ¼” -- 1 cup
  • Red bell pepper, diced ¼” -- 1 cup
  • Chickpea can, drained and rinsed -- 15.5 oz
  • Petit Peas, frozen -- 1 1/2 cups
  • Zucchini, diced ¼” -- 1 cup
  • Zest of 1 lemon
  • Lemon Juice -- 3 Tbsp
  • Salt and Pepper -- to taste
  • Freshly chopped cilantro for garnish -- optional
Preparation
1
In 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.
2
Add garlic, jalapeno, peanut butter, tomato paste and pumpkin to pot. Continue to cook for 1-2 min.
3
Add base concentrate, tomatoes and water, stir to combine.
4
Add squash, carrot, potato, and bell peppers.
5
Cover pot and simmer for 1 hour or until vegetables are tender and flavors are melding.
6
Add drained chick peas, peas, zucchini, and lemon zest and juice. Simmer uncovered for 10-15 min.
7
Adjust seasoning with salt, pepper and acidity – preferably fresh lemon juice.
8
Garnish soup with chopped cilantro.
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