Gluten-Free Senegalese Pumpkin Stew
A vibrant, dairy-free, and gluten-free Senegalese pumpkin stew, perfect for a cozy dinner.
Ingredients
- about 910 g Pumpkin
- 1 can Coconut milk
- 1 large Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 tsp Turmeric powder
- 1 tsp Cumin
- 1 tsp Coriander
- 2 cups Vegetable broth
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel, deseed, and chop the pumpkin into bite-sized pieces.
- 2Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent.
- 3Add minced garlic and grated ginger. Cook for 1 minute.
- 4Stir in turmeric powder, cumin, and coriander. Cook for 1 minute.
- 5Add the chopped pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the pumpkin is tender.
- 6Stir in the coconut milk and simmer for another 5 minutes.
- 7Season with salt and pepper to taste.
- 8Serve hot with a side of quinoa or millet for a complete meal.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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