Spicy Pumpkin and Potato Stew

1 tsp olive oil
0.5 tsp cumin seeds
0.5 tsp mustard seeds
0.5 chilli, chopped
1 onion, chopped
3 cloves garlic, chopped
300g potatoes, roughly diced
0.5 pint vegetable stock (or chicken stock)
20g double-concentrated tomato puree
1 tsp sugar
1 tsp garam masala
0.5 tsp ginger
0.5 tsp mustard powder
0.25 tsp turmeric
0.25 tsp black pepper
0.25 tsp cumin powder
0.25 tsp paprika
0.25 tsp dried coriander
300g pumpkin (or other squash), roughly diced
2 tomatoes, cut into wedges
1 can black-eyed beans
juice of 1 lemon

Fry mustard and cumin seeds in oil until they begin to pop, then add onion, chilli and garlic and cook until soft.

Add potato, stir in and cook for 3 minutes.

Add stock, tomato puree, half of lemon juice, sugar and all spices, and simmer for 5 minutes.

Add pumpkin and cook until soft - about 20 minutes. Add a little more water to nearly cover the vegetables if needed.

Add beans and tomato wedges and heat through.

Add lemon juice and serve.

Number of Servings: 2

Recipe submitted by SparkPeople user NOME__.