John Myers
Pumpkin and Vegetable Stew
The perfect pumpkin and vegetable stew recipe with a picture and simple step-by-step instructions.
- 2 tbsp Ghee
- 2 Onions
- 3 Garlic cloves
- 15 g Fresh ginger
- 2 tbsp Madras curry
- 1 Yellow pepper
- 1 Red pepper
- 400 g Butternut squash
- 300 g Sweet potatoes
- 1 Can Diced tomatoes fine
- 1 Can Coconut milk
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 pinch Telly cherry pepper
- 1 pinch Szechuan peppercorns
- 1 tsp Vegetable broth
- 1 tsp Honey liquid
- Fresh thyme
- Black cumin
- Crushed red pepper
- Sour cream
- Peel the onions and garlic. Roughly chop the onions and press the garlic! Peel the ginger and grate finely.
- Clean, wash and dice the paprika. Peel and dice the pumpkin and sweet potato.
- Heat the ghee in a large saucepan and then fry the onions, garlic and ginger, then briefly sweat the curry with it. Then add the prepared vegetables, sizzle for 5 minutes and then deglaze with diced tomatoes and coconut milk!
- Season with seasoned salt, garlic pepper, pepper, vegetable stock and thyme and cook for 20 minutes on a low heat! Possibly salt again!
- Finally refine with honey and distribute on plates. Top with sour cream, thyme, black cumin and pul beaver! Serve!
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