Ingredients
- 1 jalapeno
- 1/2T canola oil
- 1 small onion, chopped
- 2T garlic, minced (4-5 cloves)
- 1 12T fresh ginger, minced
- 1/2t cumin, ground
- 1/4t garam masala
- 1/4t turmeric
- 1/2 small pumpkin, peeled and cubed
- 1/2 red bell pepper, sliced
- 1 can diced tomatoes
- 2c vegetable broth
- 2T peanut butter
- 1c caramelized seitan (recipe below)
- 1/4c roasted peanuts
- salt and cayenne pepper to taste
- cilantro for garnish (optional)
Directions
Broil whole jalapeno on high and cook until skin is blackened and blistered, rotating periodically to make sure all sides are heated. remove from heat and let cool. Split the pepper open, remove the seeds, and chop into small pieces. Set aside.In a medium stock pot, heat the canola oil over medium heat. Add onion and cook until golden brown stirring frequently, about 10 minutes. Add garlic, ginger, and roasted jalapeno. Stir until garlic and ginger become fragrant, about 30 seconds, and add the rest of the spices plus a pinch of salt. Cook another minute until spices are aromatic and throw in the pumpkin and bell pepper. Stir to coat with spices and cook until pumpkin starts to become tender, about 7-8 minutes. Add tomatoes with juices and increase heat to high. When mixture starts to boil, add vegetable broth. Bring stew to a boil and reduce heat to medium-low. Let stew simmer at a low boil for 20-30 minutes.
When pumpkin is very tender and breaks apart easily, stir to mash some of the pumpkin and thicken the stew. Add the peanut butter and stir to blench completely. Add Caramelized Seitan and peanuts (you can either add this into the stew or place on top when served). Season with salt and a little pinch of cayenne pepper if there’s not enough heat for you. You can also soften the spice and bring out the peanut flavor with a small pinch of sugar. Garnish with cilantro.