Pumpkin and carrot stew

Name: Pumpkin and carrot stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 250 g Carrots; 1.2 kg Pumpkin; 250 g Potatoes; 1 red chilli pepper; 2-3 TABLESPOONS Oil; 1 TEASPOON Curry; 1/2 TEASPOON ground cumin; 800 ml Vegetable broth (instant); 300 ml Orange juice; 100 ml creamy coconut milk; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 7-10 Tbsp red chili pepper, coriander green, orange wedges and pumpkin

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
250 g Carrots
1.2 kg Pumpkin
250 g Potatoes
1 red chilli pepper
2-3 TABLESPOONS Oil
1 TEASPOON Curry
1/2 TEASPOON ground cumin
800 ml Vegetable broth (instant)
300 ml Orange juice
100 ml creamy coconut milk
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
7-10 Tbsp red chili pepper, coriander green, orange wedges and pumpkin

Directions

1
Peel and finely chop the onion. Peel garlic and chop finely. Clean, wash and slice the carrots. Pumpkin clean and dice. Peel, wash and chop potatoes.
2
Clean the chilli, remove the seeds and cut into rings. Heat the oil in a pot and fry the onion until transparent. Add garlic, carrots, potatoes and pumpkin, fry briefly. Sprinkle with curry and cumin and sauté briefly.
3
Deglaze with broth, orange juice and coconut milk. Season with salt and pepper. Bring to the boil, cover and simmer for about 20 minutes. Take 2-3 tablespoons of vegetables from the stock and put aside. Remove the pot from the heat and puree everything finely with a blender.
4
Season again with salt, sugar and pepper. Sprinkle the stew with vegetables put to one side and serve garnished as you like with chilli pepper, coriander, orange wedge and pumpkin.