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Moroccan Pumpkin and Potato Stew

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Moroccan Pumpkin and Potato Stew

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total prep 194 calories/serving
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  • Heat the oil in a large pan and fry the onion for 4-5 minutes over low heat until softened.
  • Add the garlic, chopped tomatoes, harissa, cinnamon and stock. Bring to a boil, cover, and simmer for 8-10 minutes.
  • Stir in the potatoes and bring back to the boil. Cover and simmer for 10 minutes. Stir in the pumpkin and baby corn, cover, and cook for 5 minutes. Add the sugar snap peas and cherry tomatoes and simmer for 5 minutes, until the tomatoes just start to collapse.
  • Mix the cornstarch to a smooth paste with 4 tablespoons of water and stir into the stew. Bring to a boil, stirring until thickened. Discard the cinnamon stick and scatter over the herbs.
  • Season to taste.