Pumpkins are roasted sweet, potatoes are steamed tender and onions are caramelized in this hearty stew with flavors both sweet and savory. Curry powder and chili powder give this supper a kick, while fresh thyme lends its herbal undertone. This recipe comes to us from GF Celebration!
2 pie pumpkins, halved and seeded
3 sweet potatoes, cut into 1 inch cubes
5 red potatoes, cut into 1 inch cubes
32 ounces low sodium vegetable stock
2 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon salt
1 red onion, sliced
1 yellow onion, sliced
3 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon canola oil, for preparing the onions
Preheat an oven to 350 degrees. Place the pumpkin halves, cut side down, onto a cookie sheet and bake for about 1 hour and 15 minutes, or until the pumpkin becomes tender when pierced with a fork. Set aside to cool.
Fill a saucepan with 1 inch of water and place it over medium heat. Add the cubed potatoes, cover and steam for about 25 minutes, or until the potatoes become tender. Transfer to a large mixing bowl and set aside.
When the roasted pumpkin has cooled, scoop out its flesh and add it to the mixing bowl with the potatoes. Season the potatoes and pumpkin with the vegetable stock, salt, curry and chili powder. Transfer to a pot and cook over medium heat while you prepare the onions.
Place the oil in a frying pan over medium heat. Add the onions and cook for about 10 minutes, or until the onions are well done and translucent. Add the caramelized onions to the stew on the stove. Season everything with the garlic and fresh thyme, taking care to stir to ensure the ingredients are evenly distributed.
Add the onions to the simmering potato mixture. Stir, turn heat down to medium low and let simmer for about 20 minutes, or until the flavors have melded. Taste and adjust seasoning if desired. Divide into 8 portions and enjoy!