Spiced harvest pumpkin and pepper stew
Chatelaine
* PLUS Cooking time: 26 minutes
Ingredients
-
2
small sugar
pumpkin
-
2
leeks
-
2 tbsp
butter
-
4
garlic cloves
, minced
-
1 to 2
jalapenos
, seeded and chopped
-
2 tbsp
freshly grated
ginger
-
2
red and yellow
bell peppers
-
1 tbsp
curry powder
-
1/4 tsp
ground
allspice
-
1/4 tsp
cinnamon
-
2 1/3 cups
undiluted
chicken broth
-
400 mL can
unsweetened
coconut milk
-
1 2/3 cups
tomato sauce
-
6
skinless, boneless
chicken breasts
, optional
Instructions
- Peel pumpkin, cut into quarters, then scoop out and discard pulp and seeds. Cut pumpkin into small cubes. Cut off and discard dark green part of leeks. slice leeks in half lengthwise. Fan out under cold running water to remove grit. Thinly slice.
- Melt butter in a large pot over medium-low heat. Add leeks, garlic, jalapenos and ginger. Stir often until leeks begin to soften, about 5 minutes.
- Meanwhile, coarsely chop peppers. Once leeks are soft, add curry powder, allspice and cinnamon. Stir constantly until fragrant, 1 minute. Pour in broth, coconut milk and tomato sauce. Bring to a boil over high heat. Then add pumpkin and peppers. Cover, reduce heat and simmer, stirring often, until pumpkin is fork tender, about 15 minutes. Meanwhile, cut chicken (if using) into bite-sized pieces. When pumpkin is almost fork tender, stir in chicken. Cover and simmer, stirring occasionally, until chicken is cooked through, 5 to 7 minutes.
Nutrition (per serving)
- Calories
- 282,
- Protein
- 22 g,
- Carbohydrates
- 17 g,
- Fat
- 15 g,
- Fibre
- 3 g,
- Sodium
- 812 mg.