Sugar pumpkin mild curry stew
All you need to know about preparing and cooking pumpkin curry stew.
A common method of cooking with fresh sugar pumpkins is to cook with spices in a stew.
Pumpkins are a gourd fruit that grows on vines particularly popular in Uganda and South Africa where pumpkins grow naturally well in rich African soil. Pumpkins are a fruit botanically despite most people considering pumpkins a vegetable.
They are eaten many different West and South African food recipes used in stews, side dishes, and baking. Sugar pumpkins are smaller, sweeter, and less stringy than the bigger size pumpkins which makes sugar pumpkins a great choice for cooking stews and many recipes.
Pro-tip: Cut all the sugar pumpkin into similar-sized pieces for more even cooking.
Mild pumpkin curry made with fresh sugar pumpkins.
2 pounds fresh sugar pumpkins cut into bite size pieces
2 cups canned chickpeas, drained and rinsed
2 cups of coconut milk
1 cup of vegetable broth
1 medium diced ripe tomato
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 medium yellow onion, chopped
2 garlic cloves, finely chopped
1 tablespoon chopped fresh ginger
1 hot pepper finely chopped
2 tablespoons sweet curry powder
Chopped curry leaf
In a large saucepan over medium heat, warm the oil. Add curry, onion, garlic, ginger, peppers, curry leaf and sauté until the onion is translucent about 3 minutes. Add remaining ingredients and simmer 20 minutes. Serve over rice.