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SWEET POTATO AND PUMPKIN STEW

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Serves: 4

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  • Gluten Free
  • Vegetarian
What does this mean?

I love this stew because it is served straight from the pumpkin and creates such a wonderful "ahhh!" effect at the table! It's very aromatic and comforting and will warm you through to your bones on a chilly evening. This stew is an unusual mix of vegetables but makes a delicious combination. I saw this recipe on 'this morning' four years ago and have been addicted ever since. In fact I often eat this twice a day!!

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Ingredients

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  • 1 small marrow (or courgettes, peeled and cubed)
  • 30 prunes
  • 3 sweet potatoes (chopped and cubed)
  • 4 tablespoons fresh coriander (chopped)
  • 400 grams sweetcorn (a tin)
  • salt
  • pepper
  • 2 tablespoons butter
  • 400 grams coconut milk (a tin)
  • 1 large pumpkin
  • cinnamon
  • cumin
  • oregano
  • coriander seeds
  • 1 large onion (roughly chopped)
  • 3 cloves garlic (bruised)
  • 2 tablespoons oil

Method

  1. Pre-heat the oven to gas mark 6/200ºC. Cut out a round lid on the top of the pumpkin where the stalk is (4 inches diameter) and scoop out the seeds and flesh (but keep the flesh).
  2. Melt the brown sugar, cinnamon and butter together then line the pumpkin/brush the inside with the runny mixture. Put the pumpkin and lid in the oven for 20 mins. (Put the lid next to the pumpkin, not on it).
  3.  Meanwhile, toast the spices and herbs in a saucepan with the olive oil for a couple of minutes. Then add the onion and garlic. Cook for 5 mins.
  4. Add the sweet potato, marrow/courgette, chopped coriander, sweetcorn, pumpkin flesh and coconut milk and cook for 20 minutes on the stove. Add the prunes and cook for a further 5 mins.
  5. Put everything into the pumpkin itself, put the lid back ON the pumpkin this time and put in the oven for a further 10 mins.
  6. Put the pumpkin on the dinner table and serve to admiring comments! Great with any meat, or just eat by itself with warm crusty bread!

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