Pumpkin curry stew

By Lynn Crawford
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  • 2 tablespoons olive oil
  • 1 small red onion, minced
  • 2 tablespoons ginger, minced
  • 2 tablespoons garlic, minced
  • 1 small red chili or serrano pepper, stem + seeds removed, thinly sliced
  • 2 granny smith apples, peeled and grated
  • 3 tablespoons yellow or red Thai curry paste
  • 1 teaspoon ground turmeric
  • 3 cups peeled and cubed pumpkin or butternut squash
  • 1 large red bell pepper, diced
  • 2 414 milliliter cans light coconut milk
  • 2 cups vegetable stock
  • 2 tablespoons maple syrup
  • 1 414 milliliter can chickpeas, rinsed and drained
  • 1 cup cauliflower, cut into small florets
  • 2 cups baby spinach
  • 2 tablespoons lemon juice
  • 2/3 cup roasted cashews, for garnish
  • Cilantro, for garnish
  • Serve with cooked brown basmati rice or Quinoa


  1. Heat a large pot over medium heat. Add olive oil, onion, ginger, garlic, and chili and sauté for two to three minutes.  Add apples, curry paste and turmeric and stir together. Cook for two minutes more. Then add pumpkin, peppers, coconut milk, maple syrup and season with salt and pepper. Bring to a simmer over medium heat and cook for about 10-12 minutes, stirring occasionally, until pumpkin is fork tender. Taste and adjust the flavor of the sauce as needed.  Once the sauce is well seasoned and the pumpkin is tender, add the chickpeas, cauliflower and lemon juice and cover. Reduce heat and simmer for three to four minutes more over low to medium-low heat.
  2. Scoop out about a third of the stew and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot, bring stew to a quick boil then immediately remove from heat.  Stir in the spinach.  
  3. Serve over rice or quinoa.  Garnish with cilantro and cashews. 

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