Cajun spiced pumpkin & coconut stew

Cajun spiced pumpkin & coconut stew

Seasonal spicy one pot cooking - this delicious Cajun spiced pumpkin and coconut stew is a great vegetarian and vegan dinner recipe - perfect for colder, darker Autumn evenings, Packed with vegetables; pumpkin, fennel, sweetcorn with a creamy coconut sauce and gentle heat from the Cajun spice blend. The addition of rice makes it a complete meal, but you can leave the rice out if you like and serve with bread to mop up the sauce.

serves 8
preparation time: less than 30 minutes
cooking time: about 45 minutes

ingredients:

1 kg pumpkin/squash - peeled, deseeded and roughly chopped

2 medium onions - thinly sliced

2 medium fennel bulbs - thinly sliced
190g pack baby sweetcorn 

1 red pepper - deseeded and roughly chopped 

150g long grain/basmati rice

6 cloves garlic

2 tbsp Cajun spice blend

2 tins (400ml) coconut milk

2 tins (400g) chopped tomatoes

2 tbsp chopped fresh thyme
2 tbs vegetable oil
salt and pepper to taste 

method: 

heat the oil in a large pan, add the onions and thyme and fry until softened and starting to colour

next add the garlic, peppers and fennel and fry until they start to soften

add the chopped pumpkin/squash, Cajun spice, salt and pepper and stir until well coated with all the other vegetables - fry for a few minutes

add the chopped tomatoes and coconut milk - bring to the boil then reduce the heat, cover and simmer on a low heat for about 15 minutes

add the rice, stir, cover and continue to cook on a low heat - after about 5 minutes add the baby sweetcorn, continue to cook for another 5-6 minutes until the rice and vegetables are cooked through

check for seasoning and serve.

cooking hints and tips:

A good make ahead dish - it tastes even better the day after you cook it, when the flavours have more of a chance to develop.

recipe adapted from: spiced pumpkin and coconut casserole

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