Curried Pumpkin and Peanut Stew

Name: Curried Pumpkin and Peanut Stew
Total time: 90 s
Yield: 8
Ingredients: 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 time
90 min
Difficulty Easy
Number of servings
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.

Ingredients

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.

Components

See Related Products

Libby’s 100% Pure Pumpkin (6 x 106-oz cans)

Minor’s Sautéed Vegetable Base (Mirepoix), No Added MSG, 1 lb (Pack of 6)