BUTTERNUT SQUASH AND CHICKPEA STEW
Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.
Provided by Food Network Kitchen
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
- Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.
BUTTERNUT SQUASH, SHALLOT AND COCONUT MILK SOUP
Balance the sweet notes of this butternut squash and coconut milk soup with cayenne, ginger and a bit of fresh cilantro.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 12
Steps:
- Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper.
- Serve hot sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if using.
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 SQUASH COCONUT CURRY
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
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
BEETROOT & BUTTERNUT STEW
This vibrant vegetarian one-pot is packed with an impressive 4 of your 5-a-day, and makes a delicious low-fat and low-calorie dinner
Provided by Natasha Corrett
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Peel the beetroot and chop into small pieces. Chop the butternut squash into small pieces. Put them in separate bowls until you need them.
- In a large wide-topped saucepan, fry the garlic, onion, cumin seeds, coriander and cardamom pods in the oil for 2 mins on a medium heat. Add 125ml water along with the beetroot and leave for a further 5 mins until the water has simmered away.
- Add 250ml water, the butternut squash and cinnamon, and leave to simmer on a medium heat for 10 mins. Add 250ml water and leave to simmer for another 10 mins.
- Add 125ml water, the green beans and simmer for another 5 mins until the water has simmered away. Take off the heat and stir in the chard and parsley. Serve by itself or with brown rice for a fuller meal.
Nutrition Facts : Calories 250 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 23 grams sugar, Fiber 12 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
More about "butternut coconut stew food"
COCONUT, BUTTERNUT SQUASH, AND GREEN BEAN STEW RECIPE
From bonappetit.com
4.2/5 (37)Servings 4
BUTTERNUT LENTIL STEW RECIPE - EATWELL101
From eatwell101.com
4.8/5 (5)Calories 135 per servingServings 6
VEGETARIAN STEW WITH QUINOA, BUTTERNUT SQUASH
From cookincanuck.com
VEGETABLE STEW IN RICH COCONUT MILK: AN ETERNAL FAVOURITE
From onmanorama.com
BUTTERNUT SQUASH, COCONUT AND LAMB STEW - THE WASHINGTON POST
From washingtonpost.com
10 BEST BUTTERNUT SQUASH STEW VEGETARIAN RECIPES | YUMMLY
From yummly.com
CHICKPEA, COCONUT & BUTTERNUT SQUASH STEW - IN JENNIE'S KITCHEN
From injennieskitchen.com
CURRIED LENTIL STEW WITH BUTTERNUT, KALE, AND COCONUT | RECIPES
From weightwatchers.com
BUTTERNUT SQUASH STEW WITH COCONUT MILK | VEGAN | GOOD BALANCED …
From goodbalancedfood.com
BUTTERNUT COCONUT STEW | PUNCHFORK
From punchfork.com
BUTTERNUT SQUASH RED LENTIL STEW - EATING BIRD FOOD
From eatingbirdfood.com
ONE POT COCONUT CURRY BEEF STEW - AHEAD OF THYME
From aheadofthyme.com
ROASTED CAULIFLOWER & BLACK BEAN COCONUT STEW - THE …
From theoriginaldish.com
EASY BRUNSWICK STEW RECIPE - RECIPES FROM A PANTRY
From recipesfromapantry.com
GOURMET FOODS | COSTCO
From costco.com
RESTAURANT STYLE RECIPES | CHEF DENNIS
From askchefdennis.com
BUTTERNUT SQUASH & COCONUT STEW | WEANING | JAMIE OLIVER
From jamieoliver.com
CHEF VENUS BAZAN BARRATT | FOOD & DRINK | FAUQUIERNOW.COM
From fauquiernow.com
BUTTERNUT SQUASH RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love