Pumpkin Stewed in Tomato and Soy Sauce
by Editorial Staff
Affordable, simple, and without meat! Pumpkin successfully reveals its taste if stewed with tomato paste and soy sauce. With the addition of paprika, coriander, garlic, cilantro and parsley, the dish is simply full of aromas.
Ingredients
- Pumpkin (peeled) – 600 g
- Carrots – 120 g (1 pc.)
- Onions – 160 g (1 large)
- Garlic – 2 cloves
- Tomato paste – 2 tbsp
- Soy sauce – 30 g (2 tablespoons)
- Ground paprika – 1 teaspoon
- Ground coriander – 0.5 teaspoon
- Salt – 1 teaspoon
- Freshly ground pepper (a mixture of peppers) – 0.25 teaspoon
- Fresh parsley – 15 g (5-6 sprigs)
- Fresh cilantro – 15 g (5-6 branches)
- Olive oil – 30 ml (2 tablespoons)
Directions
- We prepare the necessary products. Peel and rinse the pumpkin, onion, carrot, and garlic.
- Peel the onion and cut it into small cubes.
- In a saucepan with a thick bottom (or in a deep frying pan), heat 1 tablespoon. a spoonful of olive oil and fry the onion over low heat for 2-3 minutes, until translucent.
- Peel the carrots and cut them into thin semicircles.
- Add carrots and 1 tablespoon. a spoonful of olive oil to the onion. Fry over low heat under the lid until the carrots are soft, 5-7 minutes. Stir occasionally.
- Peel and chop the garlic.
- When the carrots are soft, add the garlic and tomato paste, stir and cook for another 5 minutes.
- Cut the pumpkin into large cubes.
- Add pumpkin to the pan, add paprika, coriander, salt, and ground pepper. We mix.
- Pour in soy sauce and 400 ml of water. The water should almost cover the vegetables. Bring to a boil over high heat, and then simmer over low heat, covered for 20-25 minutes, until the pumpkin is cooked (depending on the size of the pumpkin pieces). The pumpkin should be soft, but not fall apart.
- Rinse parsley and cilantro (you can take any greens to taste), shake, and chop finely.
- Add greens to the finished pumpkin.
- Stir and remove from heat.
- Pumpkin stewed in tomato-soy sauce, serve as an independent dish.
Bon Appetit!
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