Butternut Coconut Stew Recipes

INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW

Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew image

Provided by Aarti Sequeira

Time 50m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 cup yellow split pigeon peas (toor dal)
1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 Roma tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
4 cups vegetable stock or water, or enough to cover
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves

Steps:

Rinse the pigeon peas in a couple changes of water.
In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!

BUTTERNUT SQUASH COCONUT CURRY

Butternut Squash Coconut Curry image

This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.

Provided by hame0051

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups diced butternut squash
1 cup water
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon mustard seeds
½ teaspoon cumin seeds
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
1 (15 ounce) can coconut milk
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup chopped fresh cilantro, or to taste

Steps:

Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 34.2 g, Fat 26.7 g, Fiber 7.9 g, Protein 10.8 g, SaturatedFat 20.7 g, Sodium 607 mg, Sugar 1.9 g

SQUASH AND COCONUT MILK STEW

Squash and Coconut Milk Stew image

This is a Filipino dish, (Ginostoan Sitawan Kalsbass) that is made with acorn squash, green beans, tofu, shrimp, ginger, garlic, and onion. My MIL makes it on the soupy side because you serve it over rice, but I like to mash the squash because I don't like rice.

Provided by Vanessa H.

Categories World Cuisine Recipes Asian Filipino

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 (1 inch) piece fresh ginger, minced
1 clove garlic, minced
1 small onion, chopped
1 acorn squash, peeled and cut into 1-inch cubes
1 (14 ounce) can coconut milk
8 ounces green beans, cut into 3-inch pieces
8 ounces cooked shrimp, peeled and deveined
1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
Salt and pepper to taste
2 tablespoons white sugar

Steps:

Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 30.1 g, Cholesterol 116.8 mg, Fat 29.3 g, Fiber 5.5 g, Protein 23.9 g, SaturatedFat 21.3 g, Sodium 173.7 mg, Sugar 11 g

BUTTERNUT COCONUT CURRY

Butternut Coconut Curry image

I love my slow cooker because it's so easy to make dinner with one! This flavorful curry was first created for a potluck and since then, the recipe has been requested often.-Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories Side Dishes

Time 4h35m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1 cup chopped carrots
1 small onion, chopped
1 tablespoon olive oil
1-1/2 teaspoons brown sugar
1-1/2 teaspoons curry powder
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 medium butternut squash (about 2-1/2 pounds), cut into 1-inch cubes
2-1/2 cups vegetable broth
3/4 cup coconut milk
1/2 cup uncooked basmati or jasmine rice

Steps:

In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.

Nutrition Facts : Calories 200 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 5g fiber), Protein 3g protein.

BUTTERNUT BEEF STEW

Butternut Beef Stew image

I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.-Erin Lembke, Monroe, Washington

Provided by Taste of Home

Categories Dinner

Time 7h30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-1/4 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
1-1/2 cups cubed peeled butternut squash
1 cup chopped cabbage
1/2 cup coarsely chopped sweet red pepper
1 celery rib with leaves, chopped
1 can (10 ounces) diced tomatoes and green chiles
1/4 cup packed brown sugar
1 can (14-1/2 ounces) beef broth
1 tablespoon adobo sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery. , In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker. , Cover and cook on low 7-8 hours, until meat and vegetables are tender.

Nutrition Facts : Calories 377 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1047mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 4g fiber), Protein 30g protein.

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