East African Pumpkin Stew Recipes

EAST AFRICAN PUMPKIN STEW

EAST AFRICAN PUMPKIN STEW image

Categories Soup/Stew Vegetable Stew Vegetarian Dinner Healthy

Yield 4-6 bowls

Number Of Ingredients 7

Ingredients

1 and 1/2 large onion, sliced
1-3 chile peppers, sliced
1/4 t. salt
2 c. coconut milk
1 small pumpkin or 1 small butternut squash, peeled, seeded, and cut into 2-inch cubes
4 c. chopped spinach, beet greens, chard, or other greens
2 c. couscous, cooked

Steps:

1. Skim the cream off the top of your can of coconut milk. Saute onions and chilies in 2 T. of the coconut cream until onions are translucent. 2. Pour in remaining coconut milk and salt. Add pumpkin cubes and simmer until pumpkin/squash is just about done. 3. Stir in the chopped greens and simmer until pumpkin is tender. 4. Put 1/2 c. couscous at the bottom of each individual serving bowl. Scoop the stew on top.

ARMENIAN PUMPKIN STEW

Armenian Pumpkin Stew image

Provided by Molly O'Neill

Categories dinner, one pot, main course

Time 3h15m

Yield Four to six servings

Number Of Ingredients 20

Ingredients

1/2 teaspoon coriander seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon ground cinnamon
1 teaspoon cumin seeds
1 clove
2 tablespoons vegetable oil
2 pounds lamb stew meat, cut into 2-inch chunks
1 large onion, peeled and minced
4 cloves garlic, peeled and minced
2 carrots, peeled and cut into 1-inch dice
1 celery root, peeled and cut into 1-inch dice
4 large, ripe tomatoes, peeled, cored and seeded
1 acorn squash, peeled and cut into 1-inch dice
2 quarts chicken or beef broth, homemade or low-sodium canned
1 large pumpkin, about 5 pounds, cleaned
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 cup uncooked Basmati rice
1/4 cup minced coriander leaves
3/4 cup minced parsley leaves

Steps:

Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside. Heat a tablespoon of oil in a large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with the spice mixture. Sear over medium heat until golden brown, about 3 to 5 minutes. Remove lamb from pan and set aside.
Add the onion and garlic to the pan. Saute, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes and acorn squash. Add the broth. Return lamb to pan. Partly cover and gently simmer until the lamb is tender, about 1 1/2 to 2 hours. Season with the salt and pepper.
Meanwhile, preheat the oven to 350 degrees. Place the pumpkin on a baking sheet. Brush the outside with the remaining oil. Bake until tender, about 45 to 60 minutes. Cook the rice according to package directions. Set aside.
To assemble, place the pumpkin in a serving dish. Fill with the lamb stew. Divide the rice among 4 warmed bowls. Ladle the stew from the pumpkin over the rice. Garnish with coriander and parsley. Serve immediately.

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