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Curry Pumpkin Stew
Delicious, comforting fall stew with savory curry seasoning.
Course
Entree
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
Calories
271
kcal
Author
Liz - Eat Move Make
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
1½
cups
chicken broth
¾
cup
golden raisins
¾
cup
frozen baby peas
1 15
oz
can chickpeas
rinsed and drained
Instructions
Heat butter in a large skillet over med-high heat. Add onion; cook until golden brown, about 5 minutes.
Add garlic and ginger; cook 1 more minute.
Stir in curry powder, cumin, salt and pepper. Add pumpkin and potatoes and cook for 5 minutes, stirring frequently.
Pour in broth and raisins. Cover and reduce heat to medium. Cook for about 15 minutes.
Add baby peas and chickpeas; replace cover and continue to cook until pumpkin and poatoes are tender, about 5 to 10 minutes.
Notes
Adapted from
Country Living Curried Pumpkin and Peas
.
Nutrition
Calories:
271
kcal
|
Carbohydrates:
51
g
|
Protein:
9
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
10
mg
|
Sodium:
671
mg
|
Potassium:
1215
mg
|
Fiber:
8
g
|
Sugar:
17
g
|
Vitamin A:
13156
IU
|
Vitamin C:
33
mg
|
Calcium:
95
mg
|
Iron:
4
mg