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–+ servings

Pumpkin and peas spicy turmeric stew

Spicy stew with pumpkin, coconut milk, turmeric and peas.
4 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course, second course
Cuisine gluten free, lactose free, vegetarian
Servings 4 person(s)
Calories 404 kcal

Ingredients
  

  • 1 small piece of ginger about 3 cm long
  • 2 large garlic cloves
  • 1 medium onion
  • 2 tbsp extra virgin olive oil
  • 6 whole cardamom seeds
  • 1 tsp cumin
  • 250 ml coconut milk
  • 450 ml vegetable broth
  • 1 tbsp turmeric
  • 1 tsp chili flakes
  • 600 g pumpkin
  • 2 tbsp fish sauce or soy sauce for the vegan version
  • 2 handfuls of fresh spinach tender leaves
  • 240 g fresh peas frozen are fine as well
  • 2 tbsp lemon juice

Instructions
 

Instructions: Pumpkin and peas spicy turmeric stew

  • In a pan heat the oil, add ginger and minced garlic. Cook for 2 – 3 minutes.
  • Add the cumin seeds and onion cut into strips. Continue to cook over medium – low heat for other 2 – 3 minutes.
  • Remove the pods from cardamom and add the dark seeds into the pan together with coconut milk. Bring to a simmer.
  • Add broth, turmeric, fish sauce (use soy sauce if you are vegan or vegetarian), sugar and finally the pumpkin.
  • After few minutes add peas. Cook over medium heat until the pumpkin becomes soft. Turn the heat off and while the stew is still hot add spinach and 1 – 2 tablespoons of lemon juice

Nutrition

Serving: 4personsCalories: 404kcal
Keyword coconut milk, cumin, ginger, hot vegetarian dish, pumpkin, stew recipe, turmeric
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