Curried Pumpkin Stew with Roasted Pepitas

Ingredients

• 2 teaspoons brown sugar 
• 16 ounce kidney beans white rinsed drained canned
• 1 tablespoon curry powder 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 3  garlic cloves minced
• 2 cups leeks thinly sliced
• 1 cup coconut milk light
• 1 tablespoon juice of lime 
• 1 tablespoon olive oil divided
• 1 pound pumpkin fresh cubed peeled
• 0.3 cup pepitas raw hulled (pumpkin seeds)
• 0.5 teaspoon salt 
• 0.5 teaspoon serrano chile minced seeded
• 3 cups water 

Equipment

• bowl
• sauce pan
• ladle
• dutch oven

Directions

1. Heat 1 teaspoon oil in a large Dutch oven over medium heat.
2. Add leeks; saut until tender, about 4 minutes. Stir in ginger and next 3 ingredients; cook 1 minute.
3. Add water and next 3 ingredients. Bring to a boil; reduce heat, and simmer until pumpkin is tender, about 15 to 20 minutes. Stir in beans and next 3 ingredients; cook until beans are heated through, about 2 to 3 minutes.
4. Heat 2 teaspoons oil in a small saucepan over medium heat.
5. Add pepitas, and saut, stirring frequently, until lightly browned, about 2 to 3 minutes. Ladle stew into shallow bowls and top each serving with 1 tablespoon roasted pepitas.