Caribbean Vegan Cooking – Recipe two!
Caroline and I had this for supper last night, bought me right back to being home in St Lucia creating one pots. Just a note on Pumpkin, if you cannot find it you can use butternut squash instead. Try the recipe and let us know what you think!
2 cups diced pumpkin or butternut squash (peeled and seeds removed)
1 cup dried green or brown lentils, rinsed and drained
1 large onion, chopped
2 garlic cloves, minced
1 small ginger root, peeled and minced (about 1 tbsp)
1 small jalapeno pepper, seeds and ribs removed, finely chopped (optional)
1 large carrot, peeled and diced
1 large potato, peeled and diced
3 cups vegetable broth
1 cup canned coconut milk
2 tbsp olive oil
2 tbsp curry powder
1/2 tsp ground allspice
1/2 tsp ground cinnamon
Salt and black pepper, to taste
Fresh coriander or parsley, for garnish (optional)
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the garlic, ginger, jalapeno (if using), curry powder, allspice, and cinnamon. Cook for 2-3 minutes, stirring constantly, until fragrant.
Add the diced pumpkin, carrot, and potato to the pot, stirring to coat the vegetables with the spice mixture.
Stir in the lentils, vegetable broth, and coconut milk. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, covered, for 25-30 minutes, or until the lentils and vegetables are tender.
Season the stew with salt and black pepper to taste. If desired, garnish with fresh coriander or parsley.
Serve the stew over rice, with flatbread, or enjoy as a hearty soup.
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