Spiced Vegan Pumpkin Bean Stew Recipe

About this recipe

A hearty and flavorful vegan stew combining pumpkin, beans, and a medley of spices for a satisfying dinner. Perfect for solution seekers looking for a wholesome and easy-to-make meal.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 100 g Premium Green Chilli
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 500 G Preserved Dried Salted Black Beans
• 1 kg Mangat Ram Unpolished Kabuli Chana (Medium Size)
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 Kg Kissan Tomato Paste
• 1 ltr Minute Maid Pulpy Orange Fruit Drink
• 75 Nos Oregano Sachet
• 200 g Hommade Tomato Puree
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 100 g Kale Leaf
• 400-600 g Pumpkin
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 225 g Hershey'S Natural Unsweetened Cocoa Powder
• 1 kg Whole Farm Brown Sugar
• 100 g Jk Jeera Powder / Cumin Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g X 3 Mtr Coriander Powder Combo

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 1 diced onion and sauté until translucent, about 5 minutes.
2. 2. Add 5 minced garlic cloves, 1 diced green chile pepper, and 3 diced red bell peppers to the skillet. Cook for another 5 minutes, stirring occasionally.
3. 3. Transfer the sautéed vegetables to a slow cooker. Add 2 cups of vegetable broth, 1 cup pumpkin puree, 1 can kidney beans (drained and rinsed), 1 can black beans (drained and rinsed), 1 can garbanzo beans (drained and rinsed), and 1 cup tomato puree.
4. 4. Stir in 1 cup tomato sauce, 1 tablespoon tomato paste, 1/4 cup Minute Maid Pulpy Orange Fruit Drink, 1 tablespoon cocoa powder, 1 tablespoon brown sugar, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 teaspoon salt, and 1/2 teaspoon oregano.
5. 5. Cook the mixture on Low for 8 hours, stirring occasionally to ensure the flavors meld together.
6. 6. About 30 minutes before serving, stir in 1 cup of kale. Allow the kale to wilt.
7. 7. Serve the stew hot.