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

Name: Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 1 teaspoon brown or black mustard seeds; 454 grams butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups); 2 Tbsps canola oil; 118 milliliters fresh, frozen, or dried shredded coconut; 118 milliliters minced fresh cilantro leaves; 1 clove garlic, minced; 1 teaspoons ground cumin; 1 Tbsp honey; 1 lime, juiced; 2 teaspoons kosher salt; 237 milliliters yellow split pigeon peas (toor dal); 1 teaspoons crushed red pepper flakes; 1 Roma tomato, diced; 1 teaspoons turmeric; 946 milliliters vegetable stock or water, or enough to cover

The recipe Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew could satisfy your Indian craving in about 50 minutes. This recipe serves 8. One portion of this dish contains approximately 2g of protein, 6g of fat, and It is a good option if you're following a gluten free, dairy free, and vegetarian diet. Head to the store and pick up coconut, pigeon peas, kosher salt, and a few other things to make it today.

Instructions

Rinse the pigeon peas in a couple changes of water.

Ingredients you will need

Pigeon Peas

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.

Ingredients you will need

Pigeon Peas

Turmeric

Coconut

Squash

Tomato

Cumin

Stock

Soup

Equipment you will use

Pot

Remove the cover and simmer another 10 minutes.

To temper: In a small skillet, warm the canola oil until shimmering.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

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!

Ingredients you will need

Red Pepper Flakes

Mustard Seeds

Lime Juice

Seasoning

Cilantro

Garlic

Honey

Salt

Soup

Equipment you will use

Frying Pan

Pot

Equipment

Pot

Frying Pan

Ingredients

Servings:

1teaspoon

brown or black mustard seeds 454grams

butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)2Tbsps

canola oil 118milliliters

fresh, frozen, or dried shredded coconut 118milliliters

minced fresh cilantro leaves 1clove

garlic, minced 1teaspoons

ground cumin 1Tbsp

honey 1

lime, juiced 2teaspoons

kosher salt 237milliliters

yellow split pigeon peas (toor dal)1teaspoons

crushed red pepper flakes 1

Roma tomato, diced 1teaspoons

turmeric 946milliliters

vegetable stock or water, or enough to cover

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Berger Gruner Veltliner (1 Liter) with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.