Tuesday, February 26, 2013

Meatless Recipe for Lent - Peruvian Pumpkin Stew

This is actually a Peruvian stew made with beef or at least that is how my mother always made it.  The other day she bought a huge Kabocha Pumpkin and that is what I decided to use for a vegetarian version of my mom's "Carbonada a la Peruana".  It reminded me of a Peruvian "Three Sisters" dish.


2 cups cubed Kabocha pumpkin (no need to peel) or butternut squash or any other orange winter squash
1 large onion, diced
3 large garlic cloves, minced
2 large potatoes, cut into chunks
1 cup frozen corn
1 cup frozen peas
1 block firm tofu (drain excess water) and then cube - OPTIONAL
1 package Sazón or Adobo seasonings (Goya is a good brand)
1/2 cup water
1 tsp. vegetarian bouillon OPTIONAL
1 tablespoon olive oil

Heat a Dutch oven and add one tablespoon olive oil.  Fry the garlic and onion.  Add the pumpkin and potatoes.  Stir well and then add the Sazón or approximately 1 tsp. of Adobo seasoning.  Fry for two minutes and add the water and vegetable bouillon.  Bring to a boil, cover and then lower heat to medium low.  Cook until potatoes and pumpkin are soft and then add the corn and peas.  If using tofu, you can add it at this point too.  Season with salt and pepper to taste.  Cook until the peas and corn are cooked.  Serve over rice.

Serves 6.


Jean Heimann said...

This looks delicious! I will have to try it sometime soon.

Jean Heimann said...

This looks delicious! I must try it soon. Thanks for sharing, Esther!

EC Gefroh said...

Thanks Jean. I hope you like.