‘Existence, the physical universe, is basically playful.’

Alan Watts

Playing around in the kitchen, finding a few bits and pieces of nothing special, we came up with a scrumptious stew. Don’t be scared to have a play. We aren’t. Here’s what we made. A thick, rich, tangy and hearty-wholesome grounder. Thank you universe.

Ingredients

3 x tablespoons coconut oil
1/3 pumpkin cut into thick crescents
1 x large onion – diced
4 x cloves garlic – smashed and chopped
1 x good nob of ginger – finely chopped or grated
1 x good finger fresh turmeric – finely chopped or grated
1 x stick celery – finely chopped
2 x teaspoon jalapeno powder
2 x tablespoons cacao powder
3 x bay leaves
2 x pints water
salt
coconut palm sugar
1 cup adzuki beans – soaked overnight
1 cup green puy lentils – soaked overnight
1 x good handful of kale – rip or chopped roughly
2 x potatoes cut into large cubes

Method

1. Roast the pumpkin on a tray with 1 x tablespoon of oil.
2. Fry the onion and celery in the oil for five minutes until they’re softening and starting to brown.
3. Add the ginger and turmeric and fry for a further five minutes.
4. Add the garlic, cacao and jalapeño powder and mix into the hot oil for one minute.
5. Add the bay leaves, water, beans, lentils and potatoes and bring to the boil then simmer for twenty-five minutes.
6. Add sugar and salt to taste.
7. Throw in the pumpkin. We took the opportunity at this stage to throw in some of last nights jackfruit stew too. Or you could bung in some soup or stock.
8. Simmer until you have a lovely thick, hearty stew.

We served this delicious stew with ripe, jackfruit pulled pork, on rice pancakes, with coconut yoghurt and some iceberg lettuce. It would also be nice served with some green beans or sauerkraut.

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Other recipes you might like to try:

Brown rice and fenugreek pancakes

Balinese young jackfruit stew

Sweet cauliflower, kale and papaya curry