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Yield: 6 servings

1/3 cup vegetable oil

1 red bell pepper, seeded and cut into chunks

1 green bell pepper, seeded and cut into chunks

2 onions, sliced

1 teaspoon ground turmeric

2 teaspoons ground coriander

2 teaspoons granulated sugar

1½ pounds lean stewing beef, cut into small, ½-inch pieces

3 garlic cloves, sliced

1 ounce fresh ginger, peeled and chopped

1 red chile, seeded and chopped

1 (14-ounce) can chopped tomatoes

2½ cups beef or chicken stock

1 (2-pound) pie pumpkin

Salt

Crème fraîche, optional

1. Heat the oil in a large, heavy-bottomed saucepan. Add the bell peppers and sauté 4 to 5 minutes until they start to color. Drain with a slotted spoon and set aside. Add the onions, turmeric, coriander, sugar and beef and sauté gently 5 minutes or until lightly colored.

2. Add the garlic, ginger and chile to the pan and cook 2 minutes, stirring. Add the tomatoes and stock and bring slowly to a boil. Reduce the heat, cover with a lid and simmer on the lowest heat for 1 hour until the beef is tender.

3. Meanwhile, use a vegetable peeler to peel the skin from the pumpkin and cut the flesh into chunks. Add to the pan along with the reserved red and green bell peppers. Cook gently for 20 minutes until the pumpkin is very soft. Season with salt if necessary and serve with crème fraîche, if desired, and basmati rice.

Per serving: 352 calories; 18g fat; 4g saturated fat; 71mg cholesterol; 29g protein; 21g carbohydrate; 10g sugar; 3g fiber; 442mg sodium; 78mg calcium.

Recipe from “Pumpkin: Not Just for Halloween and Thanksgiving!” by Joanna Farrow