09 March 2011

pumpkin vegetable curry stew

















here we go again.  i told you i love curry.  when i first saw this recipe on mad hungry, i knew that i would love it.  let me be completely honest, though.  i really didn't like it when i made it for dinner.  i didn't let it simmer long enough for the squash to break down and mingle with the other flavors.  the next day, however, and for the rest of the days to follow until the leftovers ran out, it was fantastic!  so, i would advise you to make this ahead of time, seal it up and put it in your fridge for another night.  i have changed it just a bit from the original recipe, but i'm sure the original way would be fantastic, too.  it's extremely easy to make, full of flavor and my kids loved it (leftover, that is.) 

pumpkin vegetable curry stew

3 Tbsp canola oil
1 onion, finely chopped
2 cloves garlic, minced
1-2 Tbsp curry powder (start with 1 and add more later, if needed)
1/4 tsp cinnamon
1/2 tsp ground ginger
2 tsp kosher salt
freshly ground black pepper, to taste
1 can diced tomatoes, drained (or 2 fresh tomatoes, chopped)
2/3 cup water (or chicken broth)
1 lb pumpkin or butternut squash, peeled and chopped
2 carrots, sliced
2 potatoes, chopped
3 drops tabasco

1.  heat oil in large skillet over med-high heat.  add onion and cook for 2 minutes.  add garlic and cook one more minute.  add the curry, cinnamon, ginger, salt and pepper and cook for 2 more minutes while stirring.  add tomatoes and stir until it is a thick, relish-like consistency while scraping the bits off the bottom of the pan.

2.  add water, pumpkin/squash, carrots and potatoes.  increase the heat to high and bring to a boil while gently stirring the ingredients.  cover and reduce the heat to med-low.  let simmer, stirring occasionally until the vegetables are tender, about 1 hour.  (the longer, the better, really...the flavor intensifies as the vegetables soften and cook.)  serve by itself or over jasmine rice.  and like i said, it's mo betta' leftover.

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