John Myers
Pumpkin and Vegetable Stew with Diced Ham
The perfect pumpkin and vegetable stew with diced ham recipe with a picture and simple step-by-step instructions.
- 1 Hokkaido pumpkin g approx. 700 g / cleaned approx. 460
- 250 g Small carrot cubes TK (own production)
- 250 g Waxy, small potatoes
- 1 Red bell pepper approx. 150 g
- 2 Garlic cloves
- 1 piece Ginger approx. 20 g
- 2 tbsp Butter
- 1 liter Vegetable broth (4 teaspoons instant)
- 1 Small can of coconut milk 160 ml
- 50 g Cream
- 50 g Sour cream
- 1 tsp Salt
- 1 tsp Mild curry powder
- 0,5 tsp Ground caraway
- 0,5 tsp Ground cumin
- 0,5 tsp Sambal oelek
- 150 g Ham cubes
- 1 tbsp Sunflower oil
- 2 tbsp Coriander TK
- 1 tbsp Sweet soy sauce
- 1 big pinch Sugar
- Parsley for garnish
- Clean / core / peel the Hokaido pumpkin and dice it. Peel, wash and dice the potatoes. Peel the paprika (here: with a new peeler!), Clean and cut into small cubes – peel the garlic cloves and ginger and dice finely. Heat the butter (2 tbsp) in a large saucepan, fry the garlic clove cubes with the ginger cubes vigorously. Add the vegetables (diced pumpkin, diced carrots, diced potatoes and diced paprika) and fry with them. Deglaze / pour in the vegetable stock (1 liter) and season with salt (1 teaspoon), mild curry powder (1 teaspoon), ground caraway (½ teaspoon), ground cumin (½ teaspoon) and sambal oelek (1/2 teaspoon). Let everything simmer / boil for about 15 minutes with the lid on. In the meantime, fry / stir-fry the ham cubes in a pan with sunflower oil (1 tbsp). Stir in the coconut milk (160 ml), heavy cream (50 g) and sour cream (50 g). Add the diced ham and the coriander (2 tbsp) and let everything simmer for another 5 minutes. Finally, season with sweet soy sauce (1 tbsp) and a big pinch of sugar. Serve the pumpkin and vegetable stew hot, garnished with parsley.
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