Pumpkin stew

Recipe from: 10/2/1997 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 15
    ml
    oil
  • 1
    medium onion, sliced
  • 1
    clove garlic, crushed
  • 5
    ml
    ground cumin (jeera)
  • 5
    ml
    ground coriander
  • 5
    ml
    ground turmeric
  • 2
    carrots, scraped and cut into rings
  • 100
    g
    red lentils
  • 410
    g
    chopped tomatoes with liquid
  • 375
    ml
    vegetable stock
  • 5
    ml
    chilli sauce (or to taste)
  • 500
    g
    pumpkin, skinned and cubed
  • freshly ground black pepper
  • Bulgarian yoghurt
 

Method

 
Heat the wok and brush with the oil, removing any excess oil with paper towelling. Stir-fry the onion, garlic, spices and carrots for 5 minutes until the onion starts to turn tender. Add the lentils, tomatoes and stock, reduce the heat, cover and simmer slowly for 15 minutes. Add the chilli sauce and pumpkin and simmer for another 15 to 20 minutes until tender. Season with black pepper. Serve with a scoop of Bulgarian yoghurt. .
 

Read more on: stew
 

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