I’ve long been of the belief that, if you add enough curry to something, it’s bound to be good. This stew upholds the belief: nothing spectacular, just good, tasty, warm and comforting stew for a snowy New York Sunday. The bonus is that this was a freezer-clearing special: I used some cooked cranberry beans that were hanging out in the fridge, frozen pumpkin cubes leftover from this soup, frozen kale put-up this summer, plum tomatoes that I stuck in the freezer, whole, just before we left on our honeymoon, tomato paste that I put up last summer and turkey stock made from a few of these dinners.
This recipe is very adaptable to whatever leftovers are cluttering up your fridge and freezer. I think cooked chickpeas would be excellent with the curried-pumpkin flavor; cauliflower would also be yummy, as would leeks or shallots. Use your imagination, and use up those leftovers – just remember – don’t spare the curry!More pumpkin recipes here. More stew recipes here. More Sunday Spring cleaning here. Phew!
Curried Pumpkin & Kale Stew
- one medium red onion, chopped
- 6 small plum tomatoes, halved (fresh, frozen or canned)
- 1 tbsp bacon grease or olive oil
- 3 cups cubed pumpkin (fresh or frozen), diced to 1-inch
- 1 lb kale, frozen, chopped
- 2 cups cooked cranberry beans, or other heirloom bean
- 4 cups turkey stock (or chicken or vegetable stock)
- 2 – 3 tbsp tomato paste
- 2 – 3 tbsp curry powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper or local chile powder
- 1 tsp Kosher flake salt
- Heat grease in a Dutch oven or small stockpot over medium heat until shimmering. Add onions and tomatoes; saute 2 to 3 minutes. Add pumpkin chunks and saute for another 2 to 3 minutes, until the pumpkin begins to brown.
- Add kale, beans, turkey stock, tomato paste and spices and bring to a boil over high heat. Reduce heat and simmer, partially covered, until pumpkin is fork tender, about 20 – 25 minutes. Remove cover, raise heat, and reduce liquid until thickened, about 5 minutes. Taste, adjust seasonings, and serve hot with rice, couscous or crusty bread. Like all stews, this will thicken and improve on the second day.
Serves 4 to 6.
- Substitute any winter squash for the pumpkin and chard or spinach for the kale.
- Chickpeas, navy beans, Jacob’s cattle or any mild heirloom bean would work well.
- Add a jalapeno or habanero pepper, diced and seeded as desired, with the onions to increase the heat.
- Easy and tasty vegan meal with olive oil and vegetable stock.
Stew will thicken and flavors will blend on storage in the refrigerator. Store up to 5 days or freeze up to 1 month.
Technically, year-round, but this is a very fall/winter dish.