With my last piece of Long Island Cheese Pumpkin, I decided to make a hearty stew. I used curry spices to complement the veggies in this dish. It was really delicious, very satisfying and extremely flavorful.
What I did with my greens was chop up one bunch of fennel, swiss chard and collard greens, then mixed them together in a big bowl. For this stew, I used 3 cups of my greens mixture, and saved the rest of it for another time.
I had some leftover Cilantro Cream Sauce that I had made for my Pumpkin Soup, so I drizzled some on top of my curry... Do it.
Until next year pumpkin! It's been real.
Pumpkin Lentil Stew with Fennel and Chard
by Sarah Farsh October 20th, 2012
- 1/4 Long Island Cheese Pumpkin (about 2 cups) or butter nut squash. Seeded, cubed, cooked and peeled.
- 1 yellow onion, diced
- 3 cups mixed greens (fennel, chard and collard greens), finely chopped
- 1 medium can crushed tomatoes
- 1 1/2 cup red lentils
- juice of 1 lime
- 2 tbsp curry powder
- 1 tsp cumin
- 1 pinch cinnamon
- 2 tbsp honey
- 1 tsp chili flakes
- salt and pepper to taste
- 2 cups veggie stock or water
In a large pot, dry saute onions - adding small amounts of water when needed. Add in mixed greens and all spices, stir well. Cook for about 10min until greens wilt down a bit. Add in crushed tomatoes, honey, pumpkin (or squash), lime, lentils and 2 cups water (or veggie stock). Stir well and cook with lid on for 25min, stirring occasionally. Serve with brown rice or on its own.