Pumpkin Stew
If pumpkin is unavailable, use a winter squash such as acorn or butternut
INGREDIENTS
1/2 cup of olive oil
3 onions, chopped
4 garlic cloves, minced
4 cups pumpkin, cubed
2 red peppers, cubed
2 orange peppers, cubed
4 ripe tomatoes, cubed
1 cup corn
2 tbsp cumin seed
2 cups vegetable stock
3 cups cooked brown rice
3/4 cup raisins plunged in water
3/4 cup roasted cashews
salt and freshly ground black pepper to taste
METHOD
In a large saucepan heat oil and saute onions and garlic until wilted. Add pumpkin, peppers, tomatoes and corn. Toss tomatoes and corn. Toss vegetables in pan with high heat until slightly cooked (about 5 minutes).
Sprinkle on cumin seed and add stock. Cover and simmer over low heat for about 20 minutes or until pumpkin is soft. If too much liquid has accumulated, remove cover and turn heat high until almost no liquid remains.
Fold in the brown rice and heat through. Fold in the raisins and cashews, and season to taste with salt and pepper. Serve the pumpkin stew in its own shell.
Serves 6