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Spicy pumpkin stew
Serves 2-4 Starters and mains
Ingredients
- 3tbsp sunflower, rapeseed or other mild vegetable oil
- 2 medium red or yellow onions, finely chopped (around 250g)
- 2 garlic cloves, finely chopped 1tbsp berbere spice blend, or more to taste
- 1⁄4tsp ground cardamom
- 500g peeled and seeded pumpkin, butternut squash, acorn squash or other firm- fleshed, hard-skinned squash, cut into 21⁄2cm cubes
Method
In a large flameproof casserole or sauté pan, heat the oil over a medium-to-low heat, add the onion and cook for around 10 minutes until soft and translucent. Stir in the garlic, berbere spice blend and cardamom, reduce the heat to low, cover and cook for 10 minutes, stirring frequently. Add a touch of water if needed to keep it from scorching.
Add the pumpkin, season with salt and cover with 250ml water. Partly cover the pan and cook over a medium-to-low heat for 25-35 minutes until the pumpkin is fork-tender. Gently stir from time to time to keep from sticking but avoid mashing the pumpkin as it softens. Add in more water if needed or remove the lid to cook off any excess towards the end
of cooking – it should be moist but not too liquidy. Serve.
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