Peanutty Pumpkin Stew
Since caned pumpkin has been going on sale I wanted to make a pumpkin dish. On a whim I tried the Peanutty Pumpkin Stew from the Vegan on the Cheap cookbook. It turned out to be one of the best dishes I ever made! It has a thai curry like flavor. It turns out pumpkin is amazing addition to curry dishes.
Ingredients: 1 tbs olive oil, 1 onion, 1 carrot, 1 potato, 2 garlic cloves, 1 (14.5 oz) can crushed tomatoes, 1 (16 oz) solid pack pumpkin, 1/2 cup peanut butter, 2 tbs soy sauce, 2 tsp hot/mild curry powder, 2 cups vegetable stock, 1.5 cups cooked or 15.5 oz kidney beans drained and rinsed, 1 (4 oz) can chopped green chilies, 1 cup thawed peas (I didn't include the peas), 1/4 cup chopped peanuts Directions (4 to 6 servings): 1. Saute onions, garlic, carrots and potato in a large pot. Cover and cook until softened. 2. Stir in tomatoes, pumpkin, peanut butter, soy sauce, curry powder and stock, stirring after each addition. Add beans and chilies stirring occasionally for 20 minutes. 3. Shortly before serving stir in peas. Garnish with chopped peanuts. I added bell pepper instead of chilies and it turned out more "Thai" like.edited to add recipe