Mauritian Pumpkin Stew - Giraumon Touffé

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potato

Butternut squash and sweet potato are cost-effective alternatives.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat while bell peppers offer sweetness.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add diced tomatoes and green chilies; cook until tomatoes soften, about 3-4 minutes.

Mix in diced pumpkin, carrots, and bell peppers; stir to coat with spices.

Sprinkle in coriander, cumin, turmeric, salt, and black pepper; mix well.

Pour in coconut milk and bring to a simmer.

Cover and cook on low heat for 20-25 minutes, or until pumpkin is tender.

Stir occasionally to prevent sticking; adjust seasoning if necessary.

Finish with a squeeze of lime juice before serving.

Cooking Techniques

Spice Level: