This yummy stew is wonderful for cooler weather and can be served as is or over basmati rice. Don’t let the list of ingredients discourage you, as this is quicker to make than it looks. Serves 6.
1 medium yellow onion, quartered
¼ c grated coconut
3 cloves garlic, sliced
2 serrano or Thai chili peppers seeded and diced (optional)
1 tblsp fresh ginger root, minced
2 tsp garam masala
1 tsp ground cumin
½ tsp cinnamon
1 tsp Celtic Sea Salt
¼ tsp turmeric
¼ tsp ground coriander
2 c chicken broth, vegetable stock, or water
coconut oil
2 c tomatoes, diced
4 c fresh pumpkin (1 small sugar pumpkin) peeled and diced
2 c cooked black-eyed peas
2 c kale or spinach, chopped
3 tblsp mint, minced
1. Combine onion, coconut, garlic, chili peppers, ginger root, garam masala, cumin, cinnamon, salt, turmeric, coriander, and 3 tblsp stock in a blender. Puree mixture to a paste, scrapping down the sides of the blender.
2. Heat coconut oil in a soup pot, then add the spice paste and cook, stirring often, for 10 minutes. Add remaining stock, tomatoes, and pumpkin. Cook over medium heat, stirring often, until squash is just tender, about 20 minutes.
3. Mix in black-eyed peas and kale. Continue to cook, stirring often, until kale is tender, about 10 more minutes. Remove from heat. Taste and adjust seasonings, stir in mint just before serving.
