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Picture by:
erinedythe
‹Swipe
Butternut Pumpkin Stew
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4
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4reviews
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1save
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2hours
Ingredients
Serves : 4
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 tablespoon ground cinnamon
- 2 tablespoons chilli powder
- 4 cloves garlic, crushed
- 1 tablespoon cumin seeds, toasted
- 2 tablespoons fresh lemon juice
- 4 large tomatoes - peeled, seeded and coarsely chopped
- 1 medium butternut pumpkin, peeled and diced
- 1 (400g) tin pinto beans, drained and rinsed
- 1 cup (250ml) water
- salt and freshly ground black pepper to taste
Directions
Preparation:30min › Cook:1hour30min › Ready in:2hours
- In a large heavy-bottomed pot, heat olive oil and sauté the onion for a few minutes. Add the cinnamon and chilli powder and continue to sauté for another 2 minutes. Mix in the garlic and cumin seeds, sauté for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
- Stir the pumpkin, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until pumpkin is tender. Stir occasionally and add more water if necessary. The finished stew should have a nice, thick texture.
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Reviews (4)
1
by ALLYSANDUSKY
Interesting combination of spices... hearty but i just couldn't eat much of it because it was too hot - I would use less chilli next time. - 08 Oct 2008
0
by punkadoodle
Very good, but next time I think I'd use a little less chilli powder. - 08 Oct 2008
0
by SHANNON2E
I thought this was good but my "guys" didn't care for it at all. - 08 Oct 2008
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