Stew with black-eyed peas and pumpkin

Ingredients for 5 servings:

• 200 g beans (black-eyed peas), dried
• 1 kg butternut squash
• 250 g potatoes, mostly waxy
• 3 tomatoes
• 500 ml vegetable broth, instant
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 1 tsp cumin powder
• 1 red chili pepper(s)
• 3 kaffir lime leaves
• 2 tbsp chili paste, mild
• n. B. Salt
• 2 onions
• 2 cloves garlic
• 2 tbsp oil e.g. peanut oil

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 7 hours 50 minutes

Soak the dried beans in a large bowl with plenty of water for about 6 hours, or overnight if you like. Place the beans in a sieve and rinse, then simmer in a pot of fresh water without adding salt until soft. This will take about 40-60 minutes, depending on the soaking time and the quality of the beans. It’s best to check the beans are tender frequently. When the beans are tender, drain them through a sieve. While the beans are cooking, dice the onions and thinly slice the garlic cloves. Halve the chili pepper lengthwise, remove the seeds, and cut the halves crosswise into thin strips. Also finely slice the lemon leaves and cut the strips crosswise into small pieces. Peel the potatoes and cut them into bite-sized pieces. Cut off the stem and flower ends of the pumpkin, halve the pumpkin lengthwise, and scrape out the seeds and fibers with a spoon. Cut the pumpkin into wedges, peel it, and also cut it into bite-sized pieces. Heat the oil in a sufficiently large pot over medium heat. Roast the mustard and coriander seeds and the chili strips in the hot oil for a few minutes until fragrant. Add the diced onion and sauté for about 4 minutes, stirring frequently. Add the garlic slices and lime leaves to the onions and sweat for 1-2 minutes, stirring frequently. Add the potatoes to the onions and sauté for about 5 minutes over medium heat, stirring frequently to prevent sticking or browning. Pour in 500 ml of vegetable stock, season everything with 1 teaspoon of cumin and 2-3 tablespoons of curry paste, and bring to a boil. Add the pumpkin cubes, cover, and simmer until the vegetables are tender. Taste occasionally and add salt if necessary. Roughly dice the tomatoes, mix them into the stew along with the beans, and simmer for about 5 minutes. Season the stew generously with salt and, if desired, cumin, and serve hot.