One Pot Cajun Pumpkin

Stardustannie's Note:

Great served with a corn bread muffin or fresh crusty bread. A flavour filled vegetarian dinner, enjoyed by the meatlover in our family also.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 2 garlic cloves , crushed
• 2 celery ribs , finely chopped
• 3 carrots , chopped
• 1 large leek , chopped
• 2 tablespoons cajun seasoning
• 500 g pumpkin , peeled and diced (butternut is a good choice)
• 400 g chopped peeled tomatoes
• 420 g mexican beans (beans in a mexican style chili sauce)
• 150 ml water
• 1 tablespoon brown sugar

Directions:

1. Add oil to a large sauce pan over low heat.
2. Add the celery, leek, garlic and carrots and let sweat out for 5 minutes stirring so nothing catches or browns.
3. Add the Cajun seasoning and pumpkin, then fry for 5 minutes, so the vegetables are well coated.
4. Add 150 mls water.
5. Add tomatoes and beans, cook till pumpkin is tender.
6. Add brown sugar, stir through then serve.

Reviews

[ksduffster]

This was very tasty! Even DH, who squinched up his nose when told what was for dinner, had two big bowls! I was initially hesitant about adding the sugar at the end because I was afraid that it would make it too sweet, which is our usual problem with many pumpkin dishes. The single Tbsp was the perfect amount though. It took the edge off some of the spice and brought out a subtle sweetness from the carrots and pumpkin (I used a sugar pie pumpkin). I think I simmered the stew for about 20 minutes - once I got everything in the pot, I mixed up the cornbread and put it in the oven. When the bread was done, the pumpkin was tender. :-) I'll definitely be making this again, maybe serving over rice instead of with the bread next time. Thanks!