PUMPKIN VEGETABLE CURRY STEW
Rich in beta-carotene, this dish is an excellent main course in a vegetarian meal.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 6 servings
Number Of Ingredients 15
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.
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Md: Harun Khan
[email protected]I found this stew to be a bit too spicy, but it was still very flavorful. I would recommend using less chili pepper next time.
Abid Md
[email protected]This stew was very easy to make and it was packed with flavor. I will definitely be making it again.
zarrar khan hulk
[email protected]I thought this stew was delicious! The pumpkin and coconut milk gave it a unique and flavorful taste.
Landan Jewell
[email protected]This stew was a bit too watery for my taste. I would have preferred it with less liquid.
Juan Smith
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this stew. The flavors were well-balanced and the pumpkin was cooked perfectly.
Sladge Willee
[email protected]This stew was a lifesaver on a busy weeknight. It was quick and easy to make, and it was a hit with my family.
Josephine Smith
[email protected]I thought this stew was just okay. It wasn't bad, but it wasn't anything special either.
Donna Eastwood
[email protected]This stew was a bit too sweet for my taste. I would have preferred it with less sugar or honey.
Latisha
[email protected]I loved the creamy texture of this stew. The pumpkin and coconut milk made it so smooth and rich.
Ayodele Gafar
[email protected]This stew was a great way to use up leftover pumpkin. It was easy to make and very flavorful.
Jose Montano
[email protected]I found this stew to be a bit bland. It needed more spices and herbs to really bring out the flavor.
Rehman Waraich
[email protected]This stew was a bit too spicy for my taste, but I still enjoyed it. I'll definitely make it again, but I'll use less chili pepper next time.
loreni Martinez
[email protected]I was pleasantly surprised by how much I enjoyed this stew. The pumpkin gave it a unique and delicious flavor.
Miebaka Jotham Sonime
[email protected]I've made this stew several times now, and it's always a hit with my family and friends. It's the perfect comfort food for a cold night.
Mujeeb Khattak
[email protected]This stew was easy to make and packed with flavor. I especially loved the combination of pumpkin and coconut milk.
Flor Angel Barroso Jimenez
[email protected]I'm not usually a fan of pumpkin, but this stew changed my mind! The pumpkin was so tender and flavorful, and it paired perfectly with the other vegetables.
Md Sakib Hossein
[email protected]This pumpkin vegetable curry stew was an absolute delight! The flavors were rich and complex, with just the right amount of heat. The pumpkin added a lovely sweetness, and the vegetables were cooked perfectly.