This hearty comfort stew features fresh pumpkin, carrots, parsnips, bell peppers and other delicious vegetables that provide vitamins, minerals, fiber and key nutrients. Delivering great taste and abundant nutrition, it's a colorful, satisfying stew that's easy to throw together. Serve this autumn favorite over rice or couscous. Can't find pumpkin? Butternut squash works great too.
Ingredients:
3 Tbs. olive oil
1 onion, halved & sliced
1 carrot, halved lengthwise & sliced
1 parsnip, halved lengthwise & sliced
1 celery rib, halved lengthwise & sliced
1 red bell pepper, cut into 1" cubes
2 garlic cloves, chopped
3 Tbs. flour
2-3 tsp. curry powder
3 cups vegetable stock
2 ½ cups fresh pumpkin, peeled & cut into 1" cubes
½ tsp dried sage
½ cup frozen peas
salt & pepper (to taste)
Directions:
1. Heat oil in large pot over medium heat.
2. Add onion, carrot, parsnip, celery, bell pepper and garlic; cook until softened, 4-5 minutes.
3. Stir in flour and curry powder and mix until well combined; while stirring, slowly pour in vegetable stock; add pumpkin and sage and bring stew to a simmer.
4. Gently simmer until vegetables are tender, about 10 minutes.
5. Mix in peas and heat through; season with salt and pepper and serve.
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