East African Vegetable Purée

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1 hour 8 Servings Print RecipeEmail Recipe


1 1⁄2poundpumpkin (pared & diced 1-inch)
1 1⁄2poundyams (pared & diced 1-inch)
2cupchicken stock (or vegetable stock)
3tablespoonpeanut oil
2largeonions (thinly sliced)
2 tomatoes (peeled, seeded, thinly sliced)
1teaspooncurry powder
1⁄4teaspoonground cayenne pepper
3⁄4cuproasted unsalted peanuts


Place pumpkins, yams, and chicken stock in large saucepan. Add enough water to cover vegetables; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, about 25 minutes. Remove vegetables with slotted spoon to large bowl; discard liquid in saucepan. Purée vegetables in food processor fitted with metal blade or in blender until smooth, working in batches of necessary. Transfer to large bowl; set aside.

Heat oil in large skillet over medium heat until rippling. Add onions; saute until soft, about 5 minutes. Add tomatoes, curry powder, salt, and ground cayenne pepper. Cover skillet; cook, shaking occasionally, until tomatoes have rendered their liquid, about 5 minutes.

Place peanuts in food processor with metal blade or in blender; grind, turning machine on and off, until consistency of coarse meal. Stir nuts, along with reserved purée, into skillet. Reduce heat to low; cook, stirring constantly, until mixture is heated through, about 5 minutes.


Can be made into a vegetarian or vegan dish by substituting vegetable broth for chicken broth.

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