Anyway, this is my first stew using a pressure cooker- if you don’t have one you use a pot- no problem, it will just take longer but it’s the same directions. This recipe was inspired by a rasta in Victoria Falls, Dominica who recently feed us stew in calabash bowls after we hiked visited the waterfall.
What You’ll Need:
3 cups seeded & cubed butter nut squash or pumpkin (leave the skin on or peel it off)
¾ cup split peas (green or yellow, uncooked)
1 cup coarsely chopped carrots
1 yellow onion (chopped)
1 Vegetable Bouillon cube (the size for 2 cups of broth)
4 cups water
3/4 cup coconut milk
2 handfuls of spinach
1 ½ tsp. curry powder
1 tsp cumin
1/2 tsp. cayenne
1 tsp. turmeric
salt and pepper
-Add the water to your pot or pressure cooker and put the bouillon cube in with the heat on med/high
-Put everything else in the pot EXCEPT the coconut milk and spinach
-If using a pressure cooker, secure the lid and let cook for 10-12 minutes. If using a pot cover with a lid and simmer for about 45 minutes
-When the allotted time is up let the steam out of the pressure cooker before opening the lid and use a hand masher to mash the pumpkin/squash chunks just a bit until they are fairly smashed- you can’t mess it up…
-Stir in the coconut milk and spinach leaves. Let simmer on low heat with an open lid for just a few minutes.
-Taste for seasoning and spices.
-Serve with toasted bread and enjoy!