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Meatless Monday for 10/28/13: Sweet Potato Caramelized Onion Stew

Sweet Potato Caramelized Onion Stew

Sweet Potato Caramelized Onion Stew

The leaves are turning, the air is crisp and cool, a squirrel is gathering nuts in preparation for the cold weather and a family of deer is standing in the back garden grazing on shrubs as chipmunks scamper about at breakneck speed. This can only mean one thing: I gotta move to the city! No, of course it doesn’t mean that; it means that Autumn is here in all its glory and splendor. With fabulous Fall weather comes equally fabulous Fall foods—baked apple treats, cinnamon laced everything, chili, sweet potatoes, oven baked goodness, hot chocolate and, of course, pumpkin.

This weeks’ Meatless Monday recipe takes into consideration our fondness for comfort foods during this third of four seasons. We crave delicious dishes that warm us from the inside out and this Sweet Potato Caramelized Onion Stew is the perfect antidote to the cold weather blahs. Caramelized onions add an extra touch of sweetness, and curry and chili powder lend a touch of zest. Bon appetit!

four forks

Sweet Potato Caramelized Onion Stew

(Serves 8)

  • 2 pie pumpkins, halved and seeded
  • 3 sweet potatoes, cut into 1 inch cubes
  • 5 red potatoes, cut into 1 inch cubes
  • 32 ounces low sodium vegetable stock
  • 2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 red onion, sliced
  • 1 yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 1 tablespoon canola oil, for preparing the onions

Preheat an oven to 350°. Place the pumpkin halves, cut side down, onto a cookie sheet and bake for about 1 hour and 15 minutes, or until the pumpkin becomes tender when pierced with a fork. Set aside to cool.

Fill a saucepan with 1 inch of water and place it over medium heat. Add the cubed potatoes, cover and steam for about 25 minutes, or until the potatoes become tender. Transfer to a large mixing bowl and set aside.

When the roasted pumpkin has cooled, scoop out the flesh and add it to the mixing bowl with the potatoes. Season the potatoes and pumpkin with the vegetable stock, salt, curry and chili powder. Transfer to a pot and cook over medium heat while you prepare the onions.

Place the oil in a frying pan over medium heat. Add the onions and cook for about 10 minutes, or until the onions are well done and translucent. Add the caramelized onions to the stew on the stove. Season everything with the garlic and fresh thyme, taking care to stir to ensure the ingredients are evenly distributed.

Add the onions to the simmering potato mixture. Stir, turn heat down to medium low and let simmer for about 20 minutes, or until the flavors have melded. Taste and adjust seasoning if desired. 

[This hearty recipe appears on Bon Vivant by way of GFCelebration and compliments of Meatless Monday.]


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