Recipe: Pumpkin Pot

From the Vitality Food Feature ‘SIMMERED FALL SUPPERS‘.

(Makes 4 to 6 servings)

Ingredients

• 3 Tbsp coconut or olive oil
• 1 onion, chopped
• ½ red pepper, chopped
• 2 Tbsp Red Curry Paste or Garam masala*
• 2 cups ½-inch cubed pumpkin or squash
• 2 carrots, chopped
• 1 cup sliced mushrooms
• 1 cup cauliflower florets
• ½ cup vegetable broth
• 2 cups chopped kale or Swiss chard
• 1 can (19 oz) chickpeas, drained and rinsed

1) In a large pot or skillet, heat oil over medium-high heat. Sauté onion for 3 minutes.

2) Add red pepper and curry paste and cook, stirring frequently for 2 minutes.

3) Stir in pumpkin, carrots, mushrooms, cauliflower, and broth. Bring to a boil, stirring frequently. Cover, reduce heat and simmer for 12 minutes or until squash is tender and liquids are reduced and thickened.

4) Add kale and chickpeas and cook, stirring occasionally for 5 minutes or until kale is wilted and incorporated into the stew.

* Garam masala, the mildly spiced blend of Middle Eastern flavours, can be easily made with fresh whole spices, but it is available, already blended and ground, in many fine food stores.