Easy Recipeezy: Curried Pumpkin Stew

curried pumpkin stewSince I am an indie artist and my life is unstable and chaotic (in a good way), I experience the absolute realest of struggles when it comes to my vegan diet, especially now that I am attempting to jump on the gluten-free bandwagon. Because so much of my life revolves around finding healthy stuff to shovel into my mouth, I’ll be doing these “Badass Healthy Food” blogs to show off recipes, snacks, and restaurants I like. Cuz sharing is caring and shit.

I barely ever have time to cook. Whenever I’m traveling for long periods of time my vegan ass starts craving a home cooked meal. So today, I cooked a giant pot of food that I can eat off of for the rest of the week. Because fuck not cooking.

If you love pumpkin as much as I do you have to make this curried pumpkin stew I just made! In Autumn pumpkins are super easy to find, and this recipe will help you take advantage of that. So go’n ahead and bookmark this page so when you go to the grocery store you can pull it up and snag the ingredients.

Did you do it? Good.

To be honest, I didn’t measure stuff precisely (cuz I’m so gangsta), so some seasonings might need to be modified for personal taste:

3 tablespoons coconut oil
2 onions, chopped
4 cloves garlic, minced
2 tablespoons curry powder
1/2 teaspoon cinnamon
A thumb-sized piece of fresh ginger
2 teaspoons pink Himalayan salt (or just sea salt if you ain’t about that fancy life)
1 teaspoon freshly ground black pepper
1/2 teaspoon cumin
1/2 teaspoon nutmeg
1/3 teaspoon ground cayenne pepper
1 pound pumpkin, washed and chopped (I scrub mine down with baking soda and a clean scoring pad to remove any dirt or wax that might be on it.)
3 cups of pre-soaked great northern beans
1 small tomato, mashed
1/2 cup of amaranth (or use brown rice, but cooking time might need to be adjusted)
10 ounces of water

I like to make meals that cover all my dietary needs in one serving and can be eaten out of a cereal bowl. In front of my computer. While I watch cartoons. This dish has antioxidants and whole grains and protein and nutrients and love and sexiness all in one. Badass.

Step 1

Put the water in a 12 QT stock pot or any other big ass pot that would be good for cooking stew. Add onion, coconut oil, garlic, cayenne, cumin, ginger, cinnamon, the salt, black pepper, and the mashed up tomato. Cook on medium heat for about 7 minutes. (I don’t like store bought broth and bouillon cubes and shit, so this is my way of making my own broth.)

Step 2

Lower the heat and add the pre-soaked beans (you can use canned ones if you want, but they don’t taste as good. And don’t even think about NOT pre-soaking the beans! Yo ass will be in the kitchen for HOURS!) Stir the beans in with all the everything else and make sure you scrape the bottom so nothing sticks. Add your pumpkin and cover the pot, stirring every 5-7 minutes. The low heat will help all the flavors soak into the beans and pumpkin and will help ensure nothing gets stuck to the bottom of the pot and have your stew tasting all burnt and shit. It should look like this by now:

Cook for about a half hour, or until the beans and pumpkin are thoroughly done. If you aren’t used to cooking with pumpkin (step yo culinary skills up!), you’ll know it’s done when the liquid in the pot looks sort of creamy. The yummy ass oil inside the pumpkin will start to mix with everything and the flesh of the pumpkin softens and looks almost like a pale, cooked piece of sweet potato. Some people like to eat their pumpkin firm, I have had it that way in quite a few Thai dishes and it was delish. For this recipe, though, I think it’s best for the pumpkin to be softer so it can unleash all of it’s subtle flavors and goodness and yumminess and stuff.

Step 3

Add amaranth and cook for another 15 minutes, stirring every 5 minutes or so. If you use brown rice instead of amaranth, make sure it is pre-cooked or else you will overcook the rest of the stew trying to soften up that damn rice. It will look like this when you’re done:

That’s it! All it takes is three steps. It smells amazing, too! The way I like to eat it is by taking some baby spinach and chopping it up and putting it in a bowl, then pouring the stew on top of it and letting it cool off with the spinach in there, then I eat it.

I am so about that green vegetable life.

Enjoy your food while listening to this song:

Do you like to cook with pumpkin? If so, what is your fave dish to make? If it sounds yummy maybe I’ll try it and give you a shout out. Cuz you know, sharing is caring and shit.

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Nikki Lynette

by Nikki Lynette

Founder of The DM. In addition to being Creative Director of The DM, Nikki Lynette is a Chicago native who loves all things badass. She is a thriving indie recording artist whose music appears in tv shows, commercials, and film. Find her being offensive on Twitter, Facebook, Soundcloud, Instagram, YouTube, and every other place where interneters be interneting.