Curried Pumpkin and Peanut Stew



Canola oil (or other light flavored oil) 1/4 cup
Minor’s Tikka Masala Curry Conc. 2 Tbsp
Onion, large, yellow, ¼” slice pole to pole 1
Garlic, minced 1 Tbsp
Jalapeno pepper, small, seeded and diced (to taste) 1
Peanut butter (plain, roasted only with no salt) 1/2 cup
Tomato paste 1 Tbsp
Libby’s 100% Pure Pumpkin
1/2 cup
Minor’s Sautéed Vegetable Base Conc.
5 tsp
Rustic Cut Tomatoes, Dei Fratelli or crushed tomatoes 26.46 oz
Water 5 cups
Butternut Squash, diced, ¼” 1 cup
Carrot, peeled, diced, ¼” 1 cup
Celery, diced ¼” 1 cup
Potato, diced ¼” 1 cup
Red bell pepper, diced ¼” 1 cup
Chickpea can, drained and rinsed 15.5 oz
Petit Peas, frozen 1 1/2 cups
Zucchini, diced ¼” 1 cup
Zest of 1 lemon
Lemon Juice 3 Tbsp
Salt and Pepper to taste
Freshly chopped cilantro for garnish optional


  1. In a large soup kettle over medium flame, sauté onions until translucent. While stirring continuously, add curry concentrate and continue to sauté until aromatic, approx. 30 sec.
  2. Add garlic, jalapeno, peanut butter, tomato paste and pumpkin to pot. Continue to cook for 1-2 min.
  3. Add base concentrate, tomatoes and water, stir to combine
  4. Add squash, carrot, potato, and bell peppers
  5. Cover pot and simmer for 1 hour or until vegetables are tenderand flavors are melding
  6. Add drained chick peas, peas, zucchini, and lemon zest and juice. Simmer uncovered for 10-15 min.
  7. Adjust seasoning with salt, pepper and acidity – preferably fresh lemon juice
  8. Garnish soup with chopped cilantro
Scroll to Top