Back to Pumpkin Vegetable Curry Stew
All Reviews for Pumpkin Vegetable Curry Stew
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 6 servings
mh_1065_stew.jpg
Ingredients
Ingredient Checklist
3 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt (optional)
1/2 teaspoon freshly ground black pepper
2 tomatoes, chopped
2/3 cup water
1 pound pumpkin, peeled and chopped
1 carrot, sliced
1 potato, chopped
1 green banana or Irish potato, chopped
1 whole Scotch bonnet pepper (green recommended)
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 6 servings
mh_1065_stew.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 6 servings
Recipe Summary
Yield: Makes 6 servings
Yield: Makes 6 servings
Makes 6 servings
mh_1065_stew.jpg
mh_1065_stew.jpg
Ingredients
Ingredients
- 3 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon salt (optional)
- 1/2 teaspoon freshly ground black pepper
- 2 tomatoes, chopped
- 2/3 cup water
- 1 pound pumpkin, peeled and chopped
- 1 carrot, sliced
- 1 potato, chopped
- 1 green banana or Irish potato, chopped
- 1 whole Scotch bonnet pepper (green recommended)
Directions
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.
Reviews (5)
Add Rating & Review
97 Ratings
5 star values:
17
4 star values:
37
3 star values:
28
2 star values:
12
1 star values:
2
Reviews (5)
Add Rating & Review
97 Ratings
5 star values:
17
4 star values:
37
3 star values:
28
2 star values:
12
1 star values:
2
Add Rating & Review
97 Ratings
5 star values:
17
4 star values:
37
3 star values:
28
2 star values:
12
1 star values:
2
97 Ratings
5 star values:
17
4 star values:
37
3 star values:
28
2 star values:
12
1 star values:
2
97 Ratings
5 star values:
17
4 star values:
37
3 star values:
28
2 star values:
12
1 star values:
2
- 5 star values:
- 17
- 4 star values:
- 37
- 3 star values:
- 28
- 2 star values:
- 12
- 1 star values:
- 2
Martha Stewart Member
Rating: 4 stars
11/28/2011
Very yummy and easy to do in a pressure cooker, too! One thing I added was a handful of raisins. Delicious!
Martha Stewart Member
Rating: 5 stars
09/25/2011
Delicious! I used butternut squash instead of pumpkin. It is just the thing for a cool fall day.... and full of vitamin A too!!
Martha Stewart Member
Rating: Unrated
09/23/2011
Made your recipe with acorn squash on hand and it is delicious. Next time tho, I need to cut back on amount of curry powder - little to spicy for some of the family and that's without the scotch bonnet pepper. I served it over some of your left-over rice pilaf to tone down the heat a little and worked great.
Martha Stewart Member
Rating: Unrated
06/27/2011
Delicious recipe. The first time I made it I had only potatoes and carrots for vegetables, no pumpkin or plantain (green banana). It smelled and tasted fantastic anyway! The spicy aroma drove everyone wild while it was cooking.
Martha Stewart Member
Rating: Unrated
02/18/2011
Hi Lucinda,
I like your pumpkin stew recipe - looks simple and delicious - cant wait for the weekend to try it out.
I am a vegetarian originally from India. Everytime I go grocery shopping I see some new veggies - ones that were not really common back in India. I want to pick them up, but I dont really know how to use them. Squash is one such veggie. Now I am ready to pick one up and try your recipe.
Thanks!
Martha Stewart Member
Rating: 4 stars
11/28/2011
Very yummy and easy to do in a pressure cooker, too! One thing I added was a handful of raisins. Delicious!
Rating: 4 stars
Rating: 5 stars
09/25/2011
Delicious! I used butternut squash instead of pumpkin. It is just the thing for a cool fall day.... and full of vitamin A too!!
Rating: 5 stars
Rating: Unrated
09/23/2011
Made your recipe with acorn squash on hand and it is delicious. Next time tho, I need to cut back on amount of curry powder - little to spicy for some of the family and that's without the scotch bonnet pepper. I served it over some of your left-over rice pilaf to tone down the heat a little and worked great.
Rating: Unrated
Rating: Unrated
06/27/2011
Delicious recipe. The first time I made it I had only potatoes and carrots for vegetables, no pumpkin or plantain (green banana). It smelled and tasted fantastic anyway! The spicy aroma drove everyone wild while it was cooking.
Rating: Unrated
02/18/2011
Hi Lucinda,
I like your pumpkin stew recipe - looks simple and delicious - cant wait for the weekend to try it out.
I am a vegetarian originally from India. Everytime I go grocery shopping I see some new veggies - ones that were not really common back in India. I want to pick them up, but I dont really know how to use them. Squash is one such veggie. Now I am ready to pick one up and try your recipe.
Thanks!
All Reviews for Pumpkin Vegetable Curry Stew
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin Vegetable Curry Stew
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
