Pumpkin Curry Stew Recipe

Learn how to make this simple Pumpkin Curry Stew Recipe in just 5 minutes with our Youtube video.

The recipe for this Pumpkin Curry Stew that can be made in a Cast Iron Stove pot, an Insta Pot or simple boiling pot.

Curry Pumpkin Stew

This recipe can be 

made with meat or vegetarian, just omit the meat & bone broth, substitute for vegetable broth.

Ingredients: 

2lbs elk or beef stew meet, tenderized, then browned

2 Onions

2 Tablespoons your choice Coconut Oil, Olive Oil or other cooking oil

4 Cloves Garlic

1Pabloma Pepper 

1 Jalapeno pepper (optional)

Red, Yellow & Orange Peppers

Pumpkin, chopped into cubes

2-3 red or golden potatoes, chopped into cubes

1 Sweet Potato chopped into cubes

2-3 Carrots chopped

1/4 lb Mushrooms chopped

2 Cups Broth (optional bone broth)

Spices include:

Bay Leaf

Yellow Curry

Turmeric

Salt & Pepper to taste

 

Saute onions in oil in your pan. Then add garlic, bay leaf, peppers and ginger, continue to sautee until onions are translucent.

Remove this onion, pepper mix and set aside in a bowl.

Add tenderized meat cubes to pan on medium heat, cook until browned.

Then add cubed pumpkin, potatoes and carrots.

Pour in 2 cups broth and add curry, turmeric, salt and pepper to taste.

Simmer with the lid on for 25-30 minutes.

Then add mushrooms, simmer 5-10 more minutes.

We roasted the pumpkin seeds from the pumpkin we cut and used them to top the soup.

This is a warm, nourishing stew for cold Winter nights!