Batar Da'an

Instructions

1. 1 Heat the vegetable oil in a large heavy pot over medium heat. Add the diced onion and sauté for four to five minutes, stirring occasionally, until the onion is translucent and beginning to turn golden around the edges.
2. 2 Add the minced garlic and ground turmeric to the pot and cook for one minute, stirring constantly until the garlic is fragrant and the turmeric has evenly coated the onion, giving the base a warm golden colour throughout.
3. 3 Add the cubed pumpkin to the pot and stir to combine with the aromatic base. Cook for three minutes, allowing the pumpkin surfaces to absorb the turmeric and begin to soften slightly at the edges before adding the liquid.
4. 4 Pour in the water and bring the mixture to a boil over high heat. Add the corn kernels and cooked kidney beans, then reduce the heat to medium-low and simmer uncovered for twenty to twenty-five minutes, stirring occasionally to prevent sticking.
5. 5 Continue simmering until the pumpkin is completely soft and beginning to break apart, naturally thickening the stew. The corn should be tender and the beans heated through, creating a hearty one-pot consistency with some pieces remaining whole.
6. 6 Season generously with salt to taste and stir through. Ladle the hot stew into deep bowls, garnish with fresh cilantro leaves, and serve as a comforting one-pot meal with steamed rice on the side if desired.