Pumpkin and Mixed Vegetable Stew
- Total Time: 1 hour
- Yield: 2-3 1x
Description
This stew is based on a South Indian rasam and features a mildly tangy broth that compliments the subtle sweet flavors from pumpkin, carrots and shallots.
Ingredients
Units
Scale
- Half of a small pumpkin, seeded, peeled and cut into big chunks
- 1/2 of a big zucchini, cut into chunky sticks
- 1 potato, peeled and cut into big chunks
- 2 small carrots, peeled and cut into chunky sticks
- 2 tomatoes cut into 4 wedges (each) + 2 more tomatoes (extra soft)
- handful of roughly chopped shallots
- 2 tsp (10 ml) tamarind pulp
- 4 to 5 cups (960 ml-1.2 L) warm water
- 1/2 stick of cinnamon
- 1 heaping tsp ground coriander
- 1 heaping tsp ground cumin
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp sugar
- salt
Instructions
- Mix tamarind pulp in 4 cups of warm water till dissolved completely. Take the 2 extra soft tomatoes, cut them in half and squeeze out the pulp (like you would squeeze a lemon) into the tamarind water. Mix and keep aside.
- In a large, heavy bottom pan (use the one in which you make soups) heat up some olive oil. Add shallots and cook with a pinch of salt & cinnamon stick till the shallots turn pink.
- Add potatoes and pumpkin and continue to cook for a few minutes. Add all the spices – cumin, coriander, parsley, garlic powder and paprika. Stir to coat everything in the spices well and continue to cook for a couple of minutes.
- Add the tamarind and tomato water and mix well. Add sugar and salt.
- Add the tomato wedges. Cover and simmer over low heat till the pumpkin and potatoes are semi cooked.
- Add zucchini and carrots at this stage, cover and cook on low till all veggies are cooked through. Keep checking though as you dont want them to turn mushy.
- Uncover and taste to adjust the seasoning.
- Serve warm with a crusty bread or over couscous.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 160
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Frequently Asked Questions
What is tamarind pulp and how do I prepare it for this recipe?
Tamarind pulp is a pressed block of dried tamarind fruit available in South Asian grocery stores. For this stew, dissolve 2 tsp of the pulp in 4 cups of warm water until fully mixed — that tamarind water becomes the tangy broth base inspired by South Indian rasam.
Why are the zucchini and carrots added later than the pumpkin and potato?
Pumpkin and potato take longer to cook, so they go in first. Zucchini and carrots are added once the pumpkin and potato are semi-cooked — the recipe specifically warns to keep checking so the softer vegetables don’t turn mushy.
