Sweet Potato and Pumpkin Stew
A community recipe by tootsievalentineNot tested or verified by Nigella.com
Introduction
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!!
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!!
Ingredients
Serves: 4
- 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
- 1 small marrow (or courgettes, peeled and cubed)
- 30 pitted prunes
- 3 sweet potatoes (chopped and cubed)
- 4 tablespoons cilantro (chopped)
- 14⅛ ounces sweetcorn (a tin)
- salt
- pepper
- 2 tablespoons butter
- 14⅛ ounces 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
Sweet Potato and Pumpkin Stew is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- 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).
- 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).
- 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.
- 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.
- 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.
- 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!
- 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).
- 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).
- 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.
- Add the sweet potato, marrow/courgette, chopped coriander, sweetcorn, pumpkin flesh and coconut milk and cook for 20 minutes on the stove. Add the pitted prunes and cook for a further 5 mins.
- 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.
- 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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