This delicious pumpkin stew will not disappoint. It’s highly nutritious and will definitely keep you toasty on the inside and feeling nice and full on these nippy Halloween nights.
INGREDIENTS
- 1 kg pumpkins
- 1 large onion
- 4 carrots
- 4 new potatoes
- 1-2 red chillies
- 2-3 garlic cloves
- 1 mug brown basmati rice
- 4 tbsp extra virgin olive oil
- 1 1/4 litres yeast free vegetable stock
- Handful parsley finely chopped
- Pinch celtic sea salt or himalayan crystal salt
- Freshly ground pepper
INSTRUCTIONS
- Peel the pumpkin, carrots, onions, garlic cloves and potatoes
- Cut the onion into fine pieces
- Finely chop the garlic cloves
- Cut the carrots into slices
- Cut the potatoes into cubes
- Deseed the pumpkin and cut into cubes
- Deseed the chillies and cut into fine pieces
- Gently fry the onions and garlic in olive oil
- Add the rice, mix well
- Add pumpkins, carrots, potatoes and the chillies
- Cover and steam for about 10 minutes
- Add the stock
- Season with salt and pepper
- Cook on low heat for another 30 mins
- Stir in the parsley
- Leave to rest in the open pot for about 5 mins
- Serve and enjoy
