Peel and deseed the pumpkin and cut into 3 cm cubes. Slice carrots into 1 cm rounds, chop onion and garlic, chop tomatoes and halve the chilli.

Ingredients

• 800 gPumpkin, raw
• 300 gCarrots, raw
• 250 gOnions, raw
• 20 gGarlic, raw
• 80 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 300 gTomatoes, red, ripe, raw, year round average
• 250 gPeanut butter, smooth style, without salt
• 10 gPeppers, hot chili, red, raw
• 30 gOil, peanut, salad or cooking
• 700 gBeverages, water, tap, drinking
• 7 gSalt, table
• 20 gLime juice, raw

Method

1. Peel and deseed the pumpkin and cut into 3 cm cubes. Slice carrots into 1 cm rounds, chop onion and garlic, chop tomatoes and halve the chilli.
2. Fry onion in 30 g oil for 6 minutes at 170 °C, add garlic and tomato paste and fry for 2 minutes.
3. Add tomatoes, chilli, 550 g water and salt and boil uncovered for 10 minutes at 95 °C.
4. Whisk the peanut butter with the remaining 150 g warm water until smooth and stir it into the pot.
5. Add pumpkin and carrots and simmer with the lid ajar for 25 minutes at 90 °C; stir from the bottom every 5 minutes until the pumpkin is tender and the sauce thick.
6. Stir in the lime juice, remove the chilli if you prefer a milder dish, and divide the domoda into five portions.