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Prep Time: 25 minutes, Serves 4
Seasoning 1 medium organic yellow onion, minced 1/4 cup coconut, shredded 3 cloves garlic 2 serrano or thai chili peppers 1 Tbsp. fresh ginger, minced 1 tsp. cumin, ground 1/4 tsp. cinnamon, ground 1 tsp. salt 1/4 tsp. turmeric 1/2 tsp. coriander, ground 2 Tbsp. canola oil 1 Tbsp. organic vegetable or chicken stock 1. Combine the above ingredients in a food processor and puree the mixture to a paste. Remove the paste from the blender and keep aside. Pumpkin Mixture 1 Tbsp. canola oil 3/4 Pound organic tomatoes, diced 4 cups fresh organic pumpkin (about 1 sm. pumpkin), peeled and diced into 1" pieces 1 can of black-eyed peas, drained 2 cups spinach 2 cups vegetable or chicken broth 1. Heat the oil in a heavy bottom, 4 quart stockpot over a medium heat. Add the pumpkin and cook for 5 minutes. Stir in the spice paste and cook for another 3 minutes. Add the tomatoes, stock and peas. Bring to a simmer and cook for about 15 minutes until the pumpkin is tender. 2. Add the spinach and remove from the heat. Serve over barley garnished with sprigs of fresh organic parsley. ©October, 2002 Henry's Market Markets, Inc. |
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