BENGALI BUTTERNUT SQUASH
This vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoran. This recipe serves four.
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran, and chiles, and fry for 1 to 2 minutes, stirring well to combine.
- Add the onion, stir to coat in the spices, and fry for 2 to 3 minutes, or until softened and golden brown.
- Add the ground turmeric, cumin and coriander, the salt, sugar, and ginger paste, and stir well. Add a splash of water, stir, and cook for another 1 to 2 minutes.
- Add the butternut squash pieces and the boiling water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid , and simmer for 10 to 15 minutes, or until the butternut squash is tender. The butternut squash is cooked once a knife goes smoothly all the way through without putting any pressure on it. Cook the squash any longer than this and it begins to break up. Take care not to stir too often.
- Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1 to 2 minutes, or until warmed through. Serve immediately.;
BENGALI-SPICED SQUASH
This recipe makes wonderful, spicy, roasted squash. It comes from the 'delicious' magazine (november 2004) and appeared together with a very simple roasted ginger chicken. The chicken was a little bit lacking in taste, so I decided not to post it before having the recipe adapted. The squash was lovely, though. I chopped the leftovers and mixed it together with some pan-fried red pepper, chopped flat-leaf parsley, a little bit of olive oil, and lemon juice into couscous which I had cold for lunch. Yummy!
Provided by tigerduck
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Cut the kabocha or butternut squashes into long wedges (I sliced the upper part of the butternut squash and halved the slices) and remove the peel, seeds and fibres from each piece.
- Heat the sunflower oil in a large frying pan. Add the onion wedges, garlic, chilli and ginger to the pan and cook over a low heat for 5 minutes, stirring now and then, until the onions are just tender.
- Add the spices and cook for a few seconds more.
- Add the pieces of butternut squash and toss everything together until well coated in the spicy mixture.
- Put the squash into a roasting tin and roast it for 35-40 minutes, or until the squash is tender and lightly browned around the edges.
- This is delicious served together with roasted chicken and mint raita, made from chopped fresh mint into natural yogurt.
Nutrition Facts : Calories 103.8, Fat 7.5, SaturatedFat 1, Sodium 9, Carbohydrate 9.3, Fiber 2.6, Sugar 4.4, Protein 2.3
BENGALI BUTTERNUT SQUASH AND CHICKPEAS GARBANZOS
This recipe by Anjum Anand caught my eye. A vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoron (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds or celery seeds), also known as Bengali five-spice). I had most the ingredients so I was able to put it together quickly and easily. I did tweak to make the recipe work for us. Serve as a side or main over rice.
Provided by Rita1652
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large non-stick pan over a medium heat. Add bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.
- Add the onion, stir to coat in the spices, and fry for 4 minutes, or until softened and golden-brown.
- Add the ground turmeric, cumin and coriander, the salt, sugar and ginger and stir well. Add a 1/2 of water, stir and cook for a further 1-2 minutes.
- Add the butternut squash pieces and 1/2 - 1 cup boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.
- Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately.
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