Pumpkin Curry Stew


2 tsp grapeseed oil

1 cup chopped onion cone #2

3 garlic cloves, chopped

2 teaspoons sweet paprika

1 teaspoon sea salt

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 T Curry powder

1/4 cup cilantro, minced
pinch of cinnamon

½ tsp fresh grated ginger

1/2 teaspoon cayenne pepper

1 cup water

1 19 oz can chick peas, drained and rinsed

1 can of coconut milk

1 14 1/2-ounce can diced tomatoes

fresh lemon juice

4 cups  pumpkin cone #3

2 stalk celery

1 bell pepper

2 cups carrots cone #3



For stew: Process veggies with saladmaster machine

Pre Heat 7 qt roaster to medium high heat  add oil, onion, celery & bell pepper; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in spices. Add 1 cup water, tomatoes, and lemon juice. Bring to High simmer. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, add chick peas and coconut milk.  Stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead.  Serve with fresh herbs like cilantro.  Great with Roasted Pepita’s  too!

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