INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW
Provided by Aarti Sequeira
Time 50m
Yield 8 servings
Number Of Ingredients 15
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 SOUP
A creamy butternut squash soup to make in the microwave. Adapt the recipe to suit your taste, with nutmeg, cloves and a hint of cinnamon.
Provided by stackhawkley
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.
Nutrition Facts : Calories 212 calories, Carbohydrate 31.2 g, Cholesterol 32.3 mg, Fat 10 g, Fiber 7.9 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 338.5 mg, Sugar 8.8 g
INDIAN ROASTED BUTTERNUT SQUASH SOUP WITH SEEDED NAAN
This substantial and nourishing soup is flavoured with mild korma curry paste and mellowed by sweet coconut milk
Provided by Lucy Netherton
Categories Lunch
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the veg with 2 tbsp curry paste and the coriander stalks, then season. Divide between 2 trays lined with baking parchment and roast for 20 mins. Turn the veg, then swap the trays around in the oven and cook for a further 15 mins.
- Heat the rest of the curry paste with a splash of water, add the onion and cook until soft. Add the roasted veg and stock, and simmer until the veg is tender. Add the coriander leaves and blitz with a hand blender. Return to the heat, add the coconut milk and warm through.
- Brush the naan breads with garlic oil, sprinkle with seeds and bake for 3 mins. Serve alongside the soup.
Nutrition Facts : Calories 384 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 22 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 1.7 milligram of sodium
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