Conceived to use up leftovers, this recipe has now become part of my regular weeknight rotation. It's a stew meets curry meets soup (and they all walk into a bar...), and a cross-pollination of different cultures -- think Moroccan and Thai (?). Either way, it's spicy, and hearty, and bright all at once. Best of all, it's totally versatile -- a blank slate on which you can etch out your own creative culinary endeavors. Have some leftover tofu? Throw it in. Eggplant? Cauliflower? Potato? It all works wonders here. Although the ingredient list looks long, it is likely that you will have most of the essential building blocks on hand. —thebunalsorises
Mix meatball ingredients in a bowl until well-combined. Form into ping pong ball-sized spheres. Should yield about eight. Fry in a few tablespoons vegetable oil, preferably in a cast-iron skillet, until browned, but not cooked through, about 2 minutes per side. Drain on paper towels and set aside.
In a large, heavy-bottomed pot, heat a generous glug of olive oil over medium heat. Add onion, celery, garlic, and ginger, and cook until very soft, about 10 minutes.
Add the tomato and all the spices. Cook, stirring constantly, until fragrant, about two minutes.
Add pumpkin puree and let some water evaporate to condense the flavor, about 3 minutes.
Add the coconut milk, stock, and broccoli. Bring to a boil, then reduce to a simmer. Let cook until broccoli is tender and flavors are melded, about 30 minutes. Season generously with salt and pepper.
Plop in meatballs and continue to cook until pork is cooked through, another 10 minutes. Serve over rice, sprinkled with cilantro and cashews.