Difference between revisions of "Pumpkin and tomato stew"
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Revision as of 22:50, 20 May 2021
Difficulty: 1/5
Time: 1 hour
Servings: 4
Ingredients:
- 1kg roughly chopped carrots
- 1kg roughly chopped potatoes
- 1 roughly chopped big-sized onion
- 1kg roughly chopped pumpkin (without skin)
- 700g tomato paste or juice
- 500mL water
- 250g thinly diced tofu (similar to a mince)
- 2 tsp salt
- 1 tsp black pepper
Instructions:
- Pre-heat oven to 200°C.
- Put the tofu on a baking sheet lined with a silicone mat. Sprinkle with a little bit of salt and black pepper. Bake for 25 minutes.
- Put all of the ingredients except the tofu in a large pot in the same order as the ingredient list (carrots first, then potatoes, onions, pumpkin, etc.)
- Bring the stew to a boil, and simmer for 30 minutes. Take off the heat once the potatoes and carrots have softened, but still retain their form.
Serving:
Scoop some of the stew in a bowl. Top with the crispy tofu bits. Crack some black pepper on top for an extra kick.
