Vegan Pumpkin Curry Stew with Mango

Rating: 3.6122 / 5.00 (49 Votes)

Total time: 45 min

Servings: 4.0 (servings)



First, for the stew, clean the beans, cut into 4 cm long pieces and cook in boiling salted water for 2 minutes, then drain and immediately rinse with cold water.

Coarsely chop the cashews.

Peel and finely dice onions and garlic. Peel and finely chop ginger.

Peel the pumpkin, cut in half and remove the seeds with a spoon. Cut the flesh into 2 cm cubes. Peel mango, cut flesh from stone and cut into 1/2 cm cubes.

Heat oil in a large pot. Sauté onions, garlic and ginger in it. Add curry powder and cashews and roast briefly.

Add pumpkin and deglaze with coconut milk and 300 ml water. Cover and simmer on low heat for 10 minutes. Then add mangoes and cook covered for another 10 minutes.

Add beans, bring to a boil and season with salt, pepper, lemon juice and TABASCO® Pepper Sauce.

Pluck cilantro leaves from stems and sprinkle over stew.

Preparation Tip:

The stew can also be served with rice.

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