Indian Summer Stew Butternut Squash Coconut And Lentil Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERNUT COCONUT STEW



Butternut Coconut Stew image

Sweet butternut squash and coconut milk are balanced by lime and serrano chile in this simple stew.

Provided by Food Network Kitchen

Time 50m

Yield 4

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 tablespoon chopped peeled fresh ginger
1 tablespoon chopped serrano chile
4 cloves garlic, smashed
2 medium onions, chopped
1 pound butternut squash, peeled, seeded and cut into 2-inch chunks
2 cups chicken broth
One 14-ounce can coconut milk
Kosher salt and freshly ground black pepper
Cilantro leaves, for serving
Zest of 1 lime, plus lime wedges, for serving
Cooked rice, for serving

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Stir in the ginger, serrano chile, garlic and onions. Cook, stirring often, until golden, about 8 minutes. Add the squash, chicken broth, coconut milk, 1 teaspoon salt and a couple turns of pepper. Cover and simmer until the squash is tender, about 25 minutes. Sprinkle with cilantro leaves and lime zest. Serve with lime wedges and cooked rice.

SOUTH INDIAN SPICY LENTIL STEW



South Indian Spicy Lentil Stew image

Provided by Food Network

Categories     main-dish

Time 50m

Yield serves 6

Number Of Ingredients 16

4 cups water
1 cup masur dahl (red lentils) or mung dahl (yellow lentils)
2 tomatoes, cut into large chunks
5-6 large okra, halved lengthways
2 carrots, cut into large chunks
2 potatoes, cut into large chunks
1 tablespoon tumeric
2 teaspoons salt
2 teaspoons tamarind paste or 1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon cilantro seeds, ground
1 teaspoon cumin seeds, ground
1 tablespoon black mustard seeds
1-2 jalapeno peppers, seeded and chopped
6-8 dried curry leaves
1 tablespoon sambhar masala

Steps:

  • In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
  • Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
  • The stew can be prepared up to 2 hours in advance.

SLOW-COOKER SQUASH STEW



Slow-Cooker Squash Stew image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
  • Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
  • Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

SOUTH INDIAN-ISH BUTTERNUT SQUASH



South Indian-ish Butternut Squash image

My mom's sweet-and-sour squash is one of her oldest and most requested dishes. But just like you can't expect Beyonce to sing "Single Ladies" at every single concert, my mom can't be held down to just one preparation of squash. That's where this many-textured and -colored recipe comes in, in which squash gets the Southern Indian flavor treatment, with earthy fried curry leaves, black mustard seeds, and coriander. The crunchy, astringent spices go great with the mellow sweetness of the squash.

Provided by Priya Krishna

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 teaspoons black mustard seeds
10 fresh curry leaves
1 teaspoon ground turmeric
1/4 teaspoon asafetida (optional, but really great)
1 medium yellow onion, finely diced
1 small butternut squash, diced into 1/2-inch pieces (about 3 cups)
2 small Indian green chiles or serrano chiles, halved lengthwise (no need to stem them)
2 tablespoons ground coriander (freshly ground is best)
1 teaspoon kosher salt, plus more if needed
2 tablespoons fresh lime juice (from about 1 lime), plus more if needed
1/2 teaspoon red chile powder, plus more if needed

Steps:

  • In a large skillet over high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Return the pan to medium heat, add the turmeric and asafetida (if using), and stir to incorporate without breaking up the curry leaves. Add the onion and cook until it is translucent and starting to brown, 5 to 7 minutes. Add the butternut squash, green chiles, and coriander and stir gently just to combine (be careful not to overmix, or you'll end up with mush). Spread the vegetables in an even layer in the pan, cover, and cook until the butternut squash is tender and soft, 8 to 10 minutes.
  • Add the salt, lime juice, and red chile powder and stir gently. Taste and adjust the lime juice, red chile powder, and salt, if needed, before serving.

WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES



Winter Squash and Chicken Stew with Indian Spices image

Categories     Chicken     Potato     Tomato     Sauté     Stew     Curry     Squash     Cinnamon     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 teaspoons olive oil
6 chicken thighs, skin removed
1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups 1-inch pieces peeled butternut or acorn squash
2 cups 1-inch pieces peeled russet potatoes
1 cup canned low-salt chicken broth
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro

Steps:

  • Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.
  • Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

BUTTERNUT SQUASH-LENTIL STEW



Butternut Squash-Lentil Stew image

Progresso™ chicken broth and coconut milk provide a flavorful addition to this stew loaded with butternut squash and lentils - a hearty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped gingerroot
2 lb butternut squash, peeled, cubed (5 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (13.5 oz) unsweetened coconut milk (not cream of coconut)
2 tablespoons red curry paste
1/2 cup creamy peanut butter
2 teaspoons fish sauce
2 tablespoons lime juice
1/2 teaspoon pepper
1 cup dried red or green lentils, sorted, rinsed
Chopped fresh cilantro, if desired
Chopped peanuts, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and gingerroot in oil 5 minutes, stirring occasionally, until tender. Stir in squash; cook 3 minutes.
  • In medium bowl, stir together broth, coconut milk, curry paste, peanut butter, fish sauce, lime juice and pepper until smooth. Pour over squash mixture. Stir in lentils.
  • Heat to boiling; reduce heat. Simmer uncovered 20 to 25 minutes, stirring occasionally, until squash and lentils are tender. Sprinkle individual servings with cilantro and peanuts.

Nutrition Facts : Calories 360, Carbohydrate 43 g, Fat 1, Fiber 10 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg

VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER



Vegan Butternut Squash and Lentil Stew in the Slow Cooker image

A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you'll have a delicious meal 3 hours later.

Provided by Heather

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h50m

Yield 6

Number Of Ingredients 13

2 cups peeled and cubed butternut squash
1 pound uncooked green lentils
1 cup chopped onion
1 cup chopped carrots
1 tablespoon olive oil
1 tablespoon chopped fresh sage
1 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon garlic powder
¼ teaspoon cumin
3 cups water
2 cups vegetable stock
¼ teaspoon ground cinnamon

Steps:

  • Turn a slow cooker on High.
  • Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
  • Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 57.5 g, Fat 4.4 g, Fiber 14.2 g, Protein 18.4 g, SaturatedFat 0.4 g, Sodium 414.7 mg, Sugar 5.1 g

LENTIL STEW WITH BUTTERNUT SQUASH



Lentil Stew With Butternut Squash image

Good Housekeeping January 2009 This flavorful vegetarian stew is perfect for a heary evening meal. I recommend making savory dumplings to put in the stew. You will NOT be disappointed! It requires a slow cooker, but is so worth the wait.

Provided by BB2011

Categories     Low Cholesterol

Time 8h20m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 9

3 stalks celery, cut into 1/4 inch thick slices
1 large onion, chopped (12 oz)
1 large butternut squash, peeled, seeded, and cut into 1 inch chunks (2 1/2 lbs)
1 (1 lb) bag brown lentils
4 cups water
1 (14 -14 1/2 ounce) can vegetable broth (1 3/4 cups)
1/2 teaspoon dried rosemary
1 ounce shaved parmesan cheese (optional) or 1 ounce shaved romano cheese (optional)
1/4 cup fresh parsley leaves, chopped

Steps:

  • In 4.5- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting for 8 hours.
  • To serve, spoon lentil stew into serving bowls; top with cheese shavings, and sprinkle with chopped parsley.
  • Makes about 11.5 cups.

Nutrition Facts : Calories 191.9, Fat 0.6, SaturatedFat 0.1, Sodium 17.5, Carbohydrate 37.7, Fiber 14.2, Sugar 4, Protein 11.1

INDIAN LENTIL STEW



Indian Lentil Stew image

This recipe is from Gourmet Today and is a South African take on an East Indian Lentil Stew. Not too spicy, but very fragrant according to the recipe notes. Haven't tried this recipe yet, but plan to very soon. Prep time does not include soaking time for lentils.

Provided by DailyInspiration

Categories     Lentil

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 1/2 cups brown lentils, rinsed (and picked over)
2 sticks cinnamon (3 inch pieces)
2 green cardamom pods (or white)
1/4 cup vegetable oil (or less to your taste)
2 large onions, chopped
3 medium ripe tomatoes, chopped (or 2 cups chopped and drained from a 28-oz. can)
1 serrano chili, seeded and finely chopped (or add seeds for more heat if desired)
2 teaspoons garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon garam masala
4 cups water
1 1/2 teaspoons salt (to taste)
3 medium zucchini, cut into 1/8 inch thick slices
1/4 cup fresh cilantro, chopped
basmati rice
cheesecloth
kitchen string

Steps:

  • Soak lentils in water to cover for 1 hour. Wrap cinnamon sticks and cardamom pods in a small square of cheesecloth and tie into a bundle with string.
  • Heat oil in a 4-qt. heavy pot over moderate heat until hot, but not smoking. Add onions and cheesecloth bundle and cook, stirring occasionally, until onions are softened, 6-8 minutes. Stir in tomatoes, chile, garlic, garam masala, cumin, coriander, and turmeric, bring to a simmer, stirring occasionally, until tomatoes have broken down, about 10 minutes.
  • Drain lentils in a sieve and add to onion mixture. Stir in water, bring to a simmer, and simmer, uncovered, adding more water if necessary to keep ingredients just covered with liquid, until lentils are very soft, about 40 minutes. Discard cheesecloth bundle and stir in salt. Arrange zucchini in an even layer on top of stew. Cook, covered, until zucchini is tender, about 10 minutes. Sprinkle stew with cilantro and serve over rice.

Nutrition Facts : Calories 453.3, Fat 15.4, SaturatedFat 2.1, Sodium 904.9, Carbohydrate 59.7, Fiber 26.2, Sugar 10.8, Protein 22.3

WINTER SQUASH, CHICKPEA & RED LENTIL STEW



Winter Squash, Chickpea & Red Lentil Stew image

Inspired by the flavors of North Africa, this vegetarian stew replaces the tagine with the crock pot. The combination of saffron, ginger and cinnamon give of a wonderful aroma and flavor. It would tempting to substitute canned chickpeas here but you will get a different result. In this dish the chickpeas while tender have greater firmness than the canned type. Time saving tip: Prepare the ingredients the night before, placing the cubed squash, carrots, onions, tomato paste, garlic and ginger in one sealable bag or covered container, the lentils and dried spices in another. In the morning add the contents of both bags/containers, the soaked chickpeas and broth to your crock pot, turn it on and go.

Provided by justcallmetoni

Categories     Stew

Time 6h25m

Yield 8 serving(s)

Number Of Ingredients 18

3/4 cup dried garbanzo beans
2 1/2 lbs kabocha squash, peeled, seeded and cut into 1-inch cubes or 2 1/2 lbs butternut squash, peeled, seeded and cut into 1 1/2-inch cubes
3 large carrots or 4 medium carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 cup red lentil
4 cups vegetable broth
3 tablespoons tomato paste
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/2 teaspoon cinnamon
1 1/2 teaspoons ground cumin
1/4 teaspoon saffron
1/2 teaspoon fresh ground pepper
1/2-1 teaspoon salt (to taste)
1/4 cup lime juice
1/4-1/2 cup chopped roasted unsalted peanuts
1/4-1/2 cup packed fresh cilantro leaves, chopped
1 lime, cut into 8 wedges

Steps:

  • Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use. If you like a very soft chickpea, use the quick method and let the chickpeas boil for five minutes in order to speed up the cooking process.
  • Chef's note: Keep your squash and carrots large so that they can withstand the look cooking time without breaking down into the stew.
  • Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cinnamon, cumin, salt, saffron and pepper in a 6-quart slow cooker.
  • Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, about 5 1/2 to 6 1/2 hours.
  • Chef's note: If you are planning to serve part of this as leftovers, remove that portion from the crock pot and scale the amount of lime juice accordingly. Reserve the rest of your lime to add after reheating the leftover stew.
  • Stir in lime juice. Season with salt to taste.
  • Serve over rice (white or brown) sprinkled with peanuts and cilantro.
  • Place additional lime wedges on the side for diners to add as they wish.

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

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

JAMAICAN LENTIL STEW WITH COCONUT



Jamaican Lentil Stew With Coconut image

1 pot, 1 hour = simple, incredibly tasty vegetarian meal. Truly a delightful change from ordinary lentil stew or soup. Make sure you have a hunk of great bread to sop up the stew juices or you'll end up using your fingers! Add a salad for a complete meal.

Provided by rsarahl

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium onion, minced
2 garlic cloves, pressed
1 inch piece gingerroot, grated
2 tablespoons vegetable oil
2 teaspoons ground coriander
1 -2 teaspoon ground cumin (adjust according to taste)
1 (13 ounce) can coconut milk
1 liter vegetable stock
4 ounces split red lentils, washed and drained
1 small sweet potato
1 (15 ounce) can pumpkin puree
1/2-1 teaspoon Thai red curry paste (optional)
black pepper, to taste

Steps:

  • Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
  • Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
  • Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
  • Add the spices and saute for a minute more.
  • Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
  • Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.
  • Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
  • NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.

Nutrition Facts : Calories 577.3, Fat 23.2, SaturatedFat 15.9, Sodium 57.8, Carbohydrate 85.5, Fiber 11.3, Sugar 54.1, Protein 10.6

More about "indian summer stew butternut squash coconut and lentil stew recipes"

INDIAN SUMMER STEW: BUTTERNUT SQUASH, AND LENTIL STEW …
indian-summer-stew-butternut-squash-and-lentil-stew image
Directions. Rinse the pigeon peas in a couple changes of water. In a large soup pot, combine the squash, drained pigeon peas, tomato, turmeric, cumin, and …
From recipes.sparkpeople.com
Servings 8
Calories 128 per serving


SLOW COOKER BUTTERNUT SQUASH LENTIL STEW - FOOLPROOF LIVING
2016-10-11 Instructions. Place everything, except kale and vinegar, in your slow cooker. Cover and cook in high for 5-6 hours or in low for 6-7 hours (times may vary depending on your slow cooker). Give it a gentle stir a few times during the cooking process. Add in the kale and vinegar.
From foolproofliving.com


VEGAN SWEET POTATO LENTIL STEW - THE YUMMY BOWL
2021-01-05 Instructions. In a large heavy bottom pot or dutch oven over medium heat, add oil and saute onions until translucent. Add ginger, garlic, chili flakes, coriander, cumin, turmeric. Add the sweet potatoes to the pot and stir to coat in the spices. Follow with lentils and stir to combine all the ingredients.
From theyummybowl.com


BUTTERNUT SQUASH STEW RECIPE - BBC FOOD
Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the …
From bbc.co.uk


SLOW-COOKER INDIAN LAMB & BUTTERNUT SQUASH STEW RECIPE
Step 1. Heat the oil a large nonstick skillet over medium-high. Add half of the lamb to the skillet; cook, stirring once, until browned, 5 to 6 minutes. Using a slotted spoon, transfer the lamb to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining lamb. Discard the drippings in the skillet. Advertisement.
From eatingwell.com


INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND …
Dec 7, 2014 - Get Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe from Food Network. Dec 7, 2014 - Get Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.com


AUTUMN SQUASH, MUSHROOM AND LENTIL STEW - SPOONFUL OF PLANTS
2016-10-22 Add onion, carrots, celery, garlic and pinch of salt and saute for about 5-6 minutes until vegetables begins to soften. Add in the mushrooms and saute another 2 minutes. Add in the butternut squash and saute another 2-3 minutes. Add in the broth, lentils and bay leaves and bring to a boil. Lower heat and simmer about 25-30 minutes until lentils ...
From spoonfulofplants.com


VEGAN COCONUT LENTIL CURRY WITH BUTTERNUT SQUASH
Heat the oil in a pan and fry the chopped onions for 5 minutes, then add the minced garlic and grated ginger and fry briefly for 30 seconds. Then add the curry paste and cook for 30 seconds longer while stirring. Add the uncooked lentils and stir to combine, then add the coconut milk, water and cubed butternut squash, bring to a boil, then ...
From thevegconnection.com


BUTTERNUT SQUASH LENTIL STEW - RUNNING ON REAL FOOD
2020-04-28 Step 1. Cook the onions, garlic and ginger for a few minutes, then stir in the spices. Step 2. Add the squash, carrots, sweet potato, lentils and broth and simmer until the sweet potato and squash are tender. This should take about 20 minutes. Step 3. Mix in the chopped mushrooms, cover and simmer for another 5 minutes. Step 4.
From runningonrealfood.com


INDIAN BUTTERNUT SQUASH RECIPES - INDIAN VEGGIE DELIGHT
2020-08-30 Nutrition. A serving of butternut squash (1 cup) has: 63 calories. 0 grams of fat. 16 grams of carbohydrates. 2.8 grams of dietary fiber. 3 grams of sugar. 1.4 grams of protein. 6 milligrams of sodium - ( Source)
From indianveggiedelight.com


BUTTERNUT SQUASH, CHICKPEA & LENTIL MOROCCAN STEW
2020-10-26 How to make Moroccan stew. Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened. Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper.
From ambitiouskitchen.com


BUTTERNUT SQUASH RED LENTIL STEW - EATING BIRD FOOD
2021-10-28 Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the stew uncovered for about 30-35 minutes, stirring occasionally. Once the butternut squash is fork-tender and the lentils are cooked, reduce heat to low. Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt.
From eatingbirdfood.com


BUTTERNUT LENTIL STEW RECIPE – BUTTERNUT SQUASH STEW …
2022-01-27 Cover and simmer for 15-20 minutes, until the butternut is tender. 3. Stir in the coconut milk, lentils, and chopped kale, cook for 5 minutes. Remove the stew from the heat and add the fresh cilantro. 4. Divide the coconut butternut and lentil stew among bowls. Sprinkle with more cilantro and Cayenne, if you like.
From eatwell101.com


BUTTERNUT SQUASH AND RED LENTIL STEW - EASY CHEESY VEGETARIAN
2014-12-14 Add the butternut squash, onion, garlic, carrot and pepper to the multicooker, along with the oil. Select the ‘fry’ setting, and cook for 10 minutes, stirring occasionally. When the vegetables are fairly soft, add the red lentils, stock, chopped tomatoes, wine, and paprika. Select the ‘stew’ setting, and cook for around 1 hour, or until ...
From easycheesyvegetarian.com


CALORIES IN INDIAN SUMMER STEW: BUTTERNUT SQUASH, AND LENTIL STEW
Full nutritional breakdown of the calories in Indian Summer Stew: Butternut Squash, and Lentil Stew based on the calories and nutrition in each ingredient, including Indian Toor dal (pigeon peas), 8 oz, 100% pure Canola Oil, Squash, Winter, Butternut, raw (1Cup), Honey, Aunt Sue's Raw-Wild Natural, Roma tomato (1 Medium size) and the other ingredients in this recipe.
From recipes.sparkpeople.com


BUTTERNUT SQUASH RED LENTIL STEW – PEBBLES AND TOAST
2020-09-14 Chop all of the vegetables. Using the sauté function, sauté onions, peppers, celery, carrot, garlic, and jalapeno until translucent (4-6 minutes). Add sweet potato, butternut squash, seasonings, lentils, and broth. Set for 7 minutes on high pressure. Allow to naturally release, about 10-15 minutes.
From pebblesandtoast.com


RECIPE: COCONUT LENTIL STEW - NOT YOUR STANDARD
2015-02-25 1 can of light coconut milk (try to find the most natural one in the grocery/health food store) 1. In a large pot over medium heat, melt coconut oil; add celery, carrots, onions and pepper. Cook until softened and onions become translucent. 2. Add spices, garlic and sweet potato and fry for another minute or two. Add canned tomatoes and lentils ...
From notyourstandard.com


BUTTERNUT SQUASH AND LENTIL STEW - SUPPER WITH MICHELLE
2016-11-20 Instructions: In a medium pot (that won’t stain), heat oil to a low to medium heat and add in Onions, Red Bell Pepper, and Butternut Squash. Sauté for about 5 minutes then add in Garlic, Tomatoes, Cumin, Turmeric, Paprika, Garlic Powder, and Cayenne Pepper. Sauté for an additional 5 minutes and then add in Vegetable Broth, both Lentils, Bay ...
From supperwithmichelle.com


INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND …
Jun 5, 2011 - Get Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe from Food Network
From pinterest.ca


10 BEST BUTTERNUT SQUASH STEW VEGETARIAN RECIPES - YUMMLY
2022-05-20 vegetable broth, coconut oil, garlic, turmeric, salt, cumin, butternut squash and 6 more Yellow Split Pea & Butternut Squash Stew Camellia salt, diced onion, garlic, coconut oil, chopped carrots, vegetable broth and 7 more
From yummly.com


BUTTERNUT SQUASH & COCONUT STEW | WEANING | JAMIE OLIVER
Meanwhile, heat the oil in a medium pan on a medium heat, add the onion and carrot, then fry for 5 minutes, or until softened. Add the squash, 150ml water and simmer for 15 minutes with the lid on. Next, add the sweetcorn and coconut milk, replace the lid and simmer for 5 minutes, or until the veg is soft. Allow to cool, then chop or mash to ...
From jamieoliver.com


SLOW COOKER INDIAN LENTIL STEW - CREOLE CONTESSA
2015-09-27 All you have to do is soak the lentils for a few minutes in cold water, drain, rinse, and throw everything into the slow cooker! Once you put all the ingredients into the slow cooker, cook for 5 hours on high! After 5 hours remove the slow cooker lid and cook about 40-50 minutes more uncovered. Lastly, cook a batch of hot rice, or quinoa….
From creolecontessa.com


BUTTERNUT SQUASH LENTIL STEW - BROMA BAKERY
2016-10-13 In a dutch oven or large pot, cook the onion and celery over medium low heat for 5 minutes, until translucent. Add in butternut squash, garlic, cumin, thyme, and salt, cooking an additional 5 minutes. Add in diced tomatoes, lentils, and chicken stock and allow to come to a rolling boil. Turn heat to a simmer, cover, and cook for 1 hour 30 minutes.
From bromabakery.com


BEST COCONUT CURRY LENTIL STEW RECIPES | FOOD NETWORK CANADA
2019-09-27 Add quinoa, reduce heat to low and simmer, covered, for 15 minutes. Let stand 5 minutes. Fluff with a fork before serving. Step 2. While quinoa is cooking, heat coconut oil in a large saucepan over medium heat. Add onion and cook until starting to soften, 3 to 5 minutes. Add garlic, ginger, curry powder and turmeric, cook, stirring, 1 minute.
From foodnetwork.ca


KABOCHA SQUASH, LENTIL, AND COCONUT STEW (GLUTEN-FREE
2017-03-03 The Indian inspired spices are fragrant, the heat of the red pepper gentle enough for those with low tolerances, and the coconut, cilantro with a bit of lime bring a surprising pop of flavors. I took preparation notes from a dish created by Aarti Sequiera called I ndian Summer Stew: Butternut Squash, Coconut, Lentil Stew (though she uses yellow split peas not lentils …
From theheritagecook.com


LENTIL BUTTERNUT SQUASH STEW | 12 TOMATOES
Add crushed tomatoes and 4 cups of the broth, increase heat to high and bring to a boil. Stir in lentils and butternut squash, cover and reduce heat to low. Simmer until squash is tender and lentils are cooked through, about 30 minutes. Uncover, stir in chickpeas and spinach, and cook until spinach wilts, about 5 minutes.
From 12tomatoes.com


VEGETARIAN INDIAN LENTIL STEW RECIPE - WHAT'S FOR DINNER
Heat oil or butter in soup pot. Add onion and sauté until soft and translucent for 5 to 7 minutes. 2. Step 2: Add garlic and ginger. Sauté for 1 minute. 3. Step 3: Add turmeric, cumin and chili powder and sauté for 1 minute.
From whatsfordinner.com


19 LENTIL STEW RECIPES | ALLRECIPES
2020-10-07 19 Top-Rated Lentil Stew Recipes. Hearty, easy to cook, and budget-friendly, lentils are the ideal pantry staple for delicious stews. This legume — whether you use brown, red, or green varieties — adds plenty of plant-based protein, fiber, and earthy flavor to each serving. To enjoy the humble lentil, try one of our top-rated lentil stew ...
From allrecipes.com


COZY BUTTERNUT, SWEET POTATO, AND RED LENTIL STEW - OH SHE GLOWS
2016-11-23 Directions. To a large pot, add the oil, onion, and garlic. Stir to combine. Increase the heat to medium and sauté for 3 to 5 minutes, until the onion is softened. Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a …
From ohsheglows.com


CURRIED COCONUT LENTIL STEW - THE FIG TREE
2015-01-17 Cook stew over low-medium heat for 20 minutes, or until the lentils are nice and soft. Add more vegetable stock or water if the mixture becomes too dry. Season soup with sea salt and pepper. Whisk in 3/4 of the can of coconut milk into the stew. Simmer another two minutes then squeeze in juice of one lime.
From thefigtreeblog.com


BEST BUTTERNUT SQUASH, RED LENTIL, AND COCONUT SOUP RECIPES
2011-10-19 Add lentils and stir regularly at a simmer for 15 minutes. Step 8. When squash is tender scoop out it’s flash and gently mash with a fork. Step 9. Stir the squash into the soup. Step 10. Stir the coconut milk into the soup until well incorporated. Step 11. Taste and correct for …
From foodnetwork.ca


RED LENTIL AND SQUASH CURRY STEW - OH SHE GLOWS
2011-10-05 Sautee for about 5 minutes over low-medium heat. 2. Stir in curry powder and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes. 3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes.
From ohsheglows.com


SQUASH, CHICKPEA & RED LENTIL STEW RECIPE | EATINGWELL
Step 2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker. Step 3. Put on the lid and cook on low until the chickpeas are tender and the lentils …
From eatingwell.com


INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW …
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.
From saymmm.com


Related Search