East African Vegetable Purée

Place pumpkins, yams, and chicken stock in large saucepan. Add enough water to cover vegetables; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, about 25 minutes. Remove vegetables with slotted spoon to large bowl; discard liquid in saucepan. Purée vegetables in food processor fitted with metal blade or in blender until smooth, working in batches of necessary. Transfer to large bowl; set aside.

Heat oil in large skillet over medium heat until rippling. Add onions; saute until soft, about 5 minutes. Add tomatoes, curry powder, salt, and ground cayenne pepper. Cover skillet; cook, shaking occasionally, until tomatoes have rendered their liquid, about 5 minutes.

Place peanuts in food processor with metal blade or in blender; grind, turning machine on and off, until consistency of coarse meal. Stir nuts, along with reserved purée, into skillet. Reduce heat to low; cook, stirring constantly, until mixture is heated through, about 5 minutes.