Caribbean Spiced Coconut Pumpkin Stew Recipe

About this recipe

A warm and flavorful pumpkin stew infused with Caribbean spices, coconut milk, and vibrant vegetables. Perfectly balanced with protein-packed lentils for a hearty dinner.

Ingredients

• 100 g Coriander Leaves
• 400-600 g Pumpkin
• 200 ml Coconut Milk
• 500 g Onion
• 100 g Garlic
• - Tomato Ketchup
• 250g Green Chilli
• - Red Chilli Powder
• 850 g Sundrop Heart+ Blended Cooking Oil
• 20 g Turmeric Powder
• 52 g Paprika Powder
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Peel and dice the pumpkin into small cubes for even cooking.
2. 2. Rinse the red lentils thoroughly under cold water and set them aside.
3. 3. Heat oil in a large pot and sauté chopped onions until they are golden brown.
4. 4. Add minced garlic and chopped green chili, cooking until fragrant.
5. 5. Stir in the diced tomatoes and cook until they soften and release their juices.
6. 6. Add the pumpkin cubes, allspice, turmeric, paprika, and salt, mixing well.
7. 7. Pour in the water and bring the mixture to a boil over medium heat.
8. 8. Add the rinsed lentils and reduce the heat to a simmer, cooking for 15 minutes.
9. 9. Stir in the coconut milk and let the stew simmer for another 10 minutes.
10. 10. Check the seasoning and adjust with salt or spices as needed.
11. 11. Garnish with freshly chopped coriander leaves before serving.
12. 12. Serve hot as a standalone dish or with a side of steamed rice if desired.