Vegan pumpkin stew with kale 'Asian style'
This vegan pumpkin stew with kale is an insanely flavourful and colourful dish that you really must try. With fresh paste and rice instead of potatoes and gravy, stew may not be quite the right name for this dish. But incredibly tasty this offbeat is!
Kitchenware
- hand blender/blender
- cutting board
- vegetable knife
- frying pan
- (saucepan)
- wok
Ingredients
- 1 bag baby kale (baby variant cauliflower, 200 gr) Regular cauliflower can also be used
- 1 bottle pumpkin in cubes of 2 ~ 3 cm or 2-3 diced sweet potatoes (or mix)
- 10 kemirin nuts
- 1 chilli
- 1 thumb ginger
- 2 cloves
- 1 cinnamon stick
- 1 onion chopped
- 4 toes garlic
- 200 gr rice
- flat parsley optional
- soy sauce optional
Instructions
Making curry
- Mash the garlic, cloves, chilli, ginger and kemirin nuts with a hand blender/blender to form a paste.
- Heat some oil in a frying pan on medium/high heat and fry the onions until golden brown.
- Add the garlic/spice paste to the pan and fry for 1 minute.
- Add the bottle squash and fry for another minute on high heat.
- Add some water and lower the heat.
- Let the bottle squash (and/or sweet potato) simmer gently until it softens (10 ~ 20 minutes).
Cooking rice
- Meanwhile, cook the rice according to the instructions on the packet. Let the rice cool down by pouring cold water over it.
Wokken
- Take a wok and heat it on high heat with (wok) oil.
- Wok the rice and baby kale until the rice starts to caramelise and the kale leaves have shrunk.
- Now add the bottle pumpkin curry to the rice and kale and wok for a few more minutes.
- Scoop a portion of the vegan pumpkin stew onto a plate and garnish with parsley and soy sauce: enjoy!
Notes
Variation tip: Don't have pumpkin but do have sweet potato in the house? Great, because this also combines very nicely with that cauliflower or baby kale.