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This recipe was uploaded by JoyYamDaisy
Heat the oil and gently fry the onion, capsicum and garlic for about 5 minutes until the onion is transparent.
Add the chilli powder, cumin, oregano, salt and pumpkin and fry a minute more.
Add the diced tomatoes, pasta sauce and bring to the boil.
Simmer for 5 minutes and then add in the beans, and simmer another 10 minutes until the pumpkin is tender and the stew is rich and lovely. Check seasoning.
Turn the stew into a casserole dish, keeping it hot.
(I make this in the last 10 minutes of the stew cooking)
Mix the cornmeal, flour, baking powder and salt in a bowl.
Add the milk, yoghurt, butter and egg and stir to a soft thick batter. It might need a little more milk.
Place big spoonfuls as evenly as possible on top of the casserole and right to the edge.
Bake 20 minutes in a hot 220C oven for 20 minutes.