red curry pumpkin chickpea stew
Serves 1
Directions
- 1Dice the yellow onion.
- 2Sauté the onion in a pan with olive oil over medium heat.
- 3Add the red curry paste to the onions and toast for a minute.
- 4Stir in the pumpkin.
- 5Add the coconut milk, vegetable stock, and chickpeas. Stir and let simmer.
- 6While the stew simmers, fry the sliced shallots in a pan with oil until crispy.
- 7Once the stew has simmered, finish it by stirring in the lime juice, fish sauce, and maple syrup.
- 8Serve the stew garnished with the fresh herb mixture and crispy shallots.
Ingredients
- 1 whole yellow onion
- 1 tbsp olive oil
- 1 tbsp red curry paste
- 1 cup canned pumpkin
- 1 can coconut milk
- 1 cup vegetable stock
- 1 can chickpeas
- 1 squeeze lime juice
- 1 splash fish sauce
- 1 tbsp maple syrup
- 2 whole shallot, thinly sliced
- 1 handful fresh mint (optional)
- 1 handful fresh dill (optional)
- 1 handful fresh cilantro (optional)
Equipment
panwooden spoonspatula
Tips
- When frying shallots, remove them from the heat just before they look fully done as they continue to crisp up while cooling.
- The dill is a surprising and delicious addition.
