27 October 2011


Thank you Steve for this amazing recipe!


2 medium carrots, chopped

1 medium green sweet pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
1 (15-ounce) can pumpkin
1 (14-ounce) can unsweetened light coconut milk
1 (14-ounce) can reduced-sodium chicken broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro or parsley

In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.

Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

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