I first had this stew in a small vegetarian restaurant in Guelph, Ontario and it was love at first bite. This hardy dish combines the amazing flavour of peanut with pumpkin, potato, beans and ginger into a serious comfort food. Although there are a lot of ingredients, this is an easy dish to create and can be cooked in under 20 minutes.
For 6 servings
- 2 cups of pumpkin, cubed
- 1 large potato, cubed
- 1 cup green beans, chopped
- 2 scallions, chopped
- 6 cloves garlic, chopped
- 2 inch knob ginger, chopped
- 1 inch turmeric root, chopped
- ¼ cup roasted peanuts
- ½ cup peanut butter
- 1 can coconut milk
- 1 cup miso stock, or vegetable / mushroom stock
- 1 tsp cinnamon
- 1 tsp cumin seeds
- ¼ cup sultana raisons
- cilantro as garnish
Method:
- Boil the potato and pumpkin until soft. Drain and set aside.
- Lightly sauté ginger, garlic, scallion, turmeric, and cumin in oil for 2 minutes, just enough time to let the flavours blend.
- Add potato, pumpkin, green beans, miso, coconut milk, cinnamon and peanut butter. Simmer for 5 minutes, stirring to make sure the peanut butter dissolves.
- Serve with rice or couscous with peanut, sultanas and cilantro as garnish.
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