Gambian Pumpkin Peanut Stew
This delicious autumny recipe is inspired by Domoda, the national dish of Gambia. If you like to take some time to discover new recipes or to impress your visitors, try this colourful, nourishing, healthy pumpkin stew.
Ingredients
- 1 hokkaido pumpkin
- 2 onions
- 1 (large) carrot
- 2 cloves of garlic
- 400 grams of chopped tomatoes canned
- 2-3 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp curry powder
- 1 tsp chili powder
- 2-3 tbsp parsley dried
- 1 vegetable stock cube
- 400 grams kidney beans canned
- 50 grams peanuts
- 150 grams bulgur
- fresh parsley optional
Instructions
- Cut the pumpkin into bite-sized cubes. You only need this in step 6, but this step takes the most time.
- Heat 1 tablespoon of sunflower oil in a big pan
- Slice the onions and fry in the pan for 3-5 minutes.
- In the meantime, chop the carrots into bite-sized cubes and finely chop the garlic
- Add pumpkin, carrots and garlic to the frying pan and fry for 5 minutes
- Add 200 ml of water to the pan
- Add in the chopped tomatoes, peanut butter, soy sauce, curry powder, chili powder, parsley, vegetable stock cube and salt
- Bring your stew to a boil and let it simmer for 10 minutes
- Meanwhile, prepare bulgur by following the instructions on the package
- Keep the stew simmering for another 5 minutes
- Add kidney beans and let simmer for another 5 minutes
- Check if the pumpkin is soft enough by pricking it with a fork
- Serve with the bulgur/quinoa/rice, peanuts and optional fresh parsley
- Enjoy! it may even taste better the next day!
Notes
ps. If you want some more veggies, try adding in 200 grams of spinach gradually before you put in your kidney beans.