Pumpkin Season

(Oct 24, 2014) had to pick a 'challenging ingredient' as part of my Noor oil recipes.  And I really challenged myself when I picked pumpkin. I love pumpkin in cakes, desserts, roasted, and in soup.  Here's my pumpkin loaf recipe (link).

However, the recipe I'm talking about today uses fresh pumpkin in a delicious and creamy stew.

A very unique flavor – this is not your typical stew! The vinegar adds the perfect kick, yogurt makes this devilishly creamy and the pumpkin tops it off to be the perfect vegetable.

Pumpkin & Yogurt Stew

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves 6-8

• 8 cloves garlic, peeled and very thinly sliced

• 1 small red onion, chopped

• 1 tablespoon minced ginger

• 1 tablespoon garam masala

• 800g peeled, seeded and cubed pumpkin

• 1 fennel, sliced

• 500g baby potatoes

• 1 packet mushrooms

• Noor oil

• 2 cups vegetable stock

• 2 tablespoons balsamic vinegar

• 2 tablespoons honey

• 1 cup Greek yogurt

• Salt and pepper

D‍irections: ‍‍ ‍‍ ‍‍ ‍

1. In a large saucepan, heat Noor oil.

2. Gently fry the garlic, ginger, onion and garam masala.

3. Addthe pumpkin, potatoes and fennel.Mix the ingredients well and continue cooking.

4. Add the vegetable stock, vinegar, and honey.

5. Season with salt and pepper.

6. Reduce heat, cover and simmer for 20 minutes – until potatoes are softened.

7. Add mushrooms and cook for another 5 minutes.

8. Stir in yogurt and mix well until incorporated.

9. Serve.

10. ENJOY!