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Curry Pumpkin Stew

Servings 6
Author Liz

Ingredients

  • 2 Tbsp butter
  • ½ onion sliced thin
  • 2 cloves garlic chopped
  • 1 tbsp peeled and grated fresh ginger
  • 1 tbsp curry powder
  • ¼ tsp ground cumin
  • ½ tsp salt
  • ½ tsp pepper
  • 2 pounds pumpkin peeled, seeded, and cut into 1-inch pieces
  • 2 medium red potatoes cut into 1-inch pieces
  • cups chicken broth
  • ¾ cup golden raisins
  • ¾ cup frozen baby peas
  • 1 15 oz can chickpeas rinsed and drained

Instructions

  1. Heat butter in a large skillet over med-high heat. Add onion; cook until golden brown, about 5 minutes.
  2. Add garlic and ginger; cook 1 more minute.
  3. Stir in curry powder, cumin, salt and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently.
  4. Pour in broth and raisins. Cover and reduce heat to medium. Cook for about 15 minutes.
  5. Add baby peas and chickpeas; replace cover and continue to cook until pumpkin and poatoes are tender, about 5 to 10 minutes.

Recipe Notes

Adapted from Country Living Curried Pumpkin and Peas.