Vegetarian stew with pumpkin

When pumpkin season rolls around, this cozy vegetarian pumpkin stew is one of my go-to recipes. It’s hearty, full of flavor, and comes together surprisingly easily. The mix of sweet pumpkin, earthy carrots, and warm spices makes it the perfect comfort food for chilly days. Serve it with quinoa for a wholesome, satisfying meal you’ll want to make all season long.

Course Vegetarian

Cuisine Moroccan

Keyword pumpkin, quinoa

Diet vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 397

Author Simone

Ingredients

For the stew

2 tbsp olive oil
1 onion finely chopped
3 cloves garlic minced
400 grams diced tomatoes
1 butternut squash peeled and cubed
250 ml water
200 g carrots cubed
2 tbsp fresh lemon juice

Spice mix

2 tsp sweet paprika
1 tsp salt
½ tsp ground black pepper
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
½ tsp ground ginger
½ tsp cayenne pepper
Pinch saffron

For the quinoa

200 grams quinoa
1 tbsp butter
1 tbsp olive oil
½ onion chopped
150 grams carrots sliced
2 cloves garlic minced
½ tsp salt
½ tsp turmeric
½ bunch fresh cilantro chopped
2 tsp fresh mint chopped (optional)

Metric - Us customary

Instructions

For stew:

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix all the ingredients for the spice mix in.
2 tbsp olive oil, 1 onion, 3 cloves garlic
Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
400 grams diced tomatoes, 1 butternut squash, 250 ml water, 2 tbsp fresh lemon juice, 200 g carrots

For quinoa

Rinse the quinoa and drain. Melt the butter (or use olive oil) in a large saucepan over medium heat. Add the onion and the carrots.
1 tbsp butter, ½ onion, 150 grams carrots
Cover the pan and cook until the vegetables begin to brown in about 10 minutes. Add the garlic, salt and the turmeric and sauté for about 1 minute.
2 cloves garlic, ½ tsp salt, ½ tsp turmeric
Add quinoa; stir 1 minute. Add 2 cups of water. Bring to a boil; reduce the heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 10-15 minutes.
200 grams quinoa
Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
½ bunch fresh cilantro, 2 tsp fresh mint

Notes

Recipe from Epicurious

Nutrition