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Butternut Stew

Vegetarian main dish curry with wonderful spices and aroma. It can be made vegan by using all oil instead of the ghee or butter. This is very easy even though it looks like a lot of ingredients. Measure and prep before starting makes it very easy. This is mildly hot. Adjust the chilis and ground red pepper to suit your taste.

What you need

  1. »«Legumes»«
  2. 1/4 cup split peas, green or yellow
  3. 3/4 cup mixed lentils, mung beans, chana dal (any or all ok)
  4. 2 1/2 cups water
  5. 1 tsp garam masala
  6. 3/4-1 tsp ground turmeric* (optional)
  7. 1/4 tsp ground red pepper
  8. 1/8 tsp ground cloves
  9. 1 tsp kosher salt
  10. 1 tsp or more of fresh ground black pepper
  11. 1 fresh bay leaf
  12. 2 green jalapeno or 2 red baklouti or 1 fresh cayenne, finely chopped
  13. 2 tbl minced ginger
  14. 1 1/2 tsp minced garlic
  15. oil or ghee
  16. 2 1/2 cups water
  17. »«Vegetables»«
  18. 2-3 cups butternut squash cubes
  19. 1 medium zucchini, cut into half moons
  20. 1 medium onion, cut in 1 inch pieces
  21. 1 or 2 handfulls chopped spinach, kale or chard (optional)
  22. 1 cup water
  23. »«Seasoning»«
  24. 2 tbl ghee or butter
  25. 1 tbl oil
  26. 1/2 cup finely minced onion
  27. 2-3 cloves garlic, minced (optional)
  28. 1/2 tsp black mustard seeds
  29. 3/4 tsp ground cumin
  30. squeeze fresh lemon juice or 1/2 tsp ground sumac
  31. 2 tbl fresh cilantro or parsley, minced
  32. Kosher salt to taste

How to make it

  1. Rinse legumes and drain
  2. Combine dry spices and bay leaf for the legumes in a small bowl
  3. On a plate, make separate piles for each of the seasoning ingredients, except the butter and oil
  4. Heat 1 to 2 tablespoons fat in a large saucepan over medium heat
  5. Add ginger and chili peppers and sauté until softened
  6. Add dry spices and minced garlic - stir immediately and toast about 2 minutes
  7. Add legumes and 2 1/2 cups water
  8. Bring to a boil, cover and reduce heat - simmer until cooked but not dissolved - about 35-40 minutes
  9. Add vegetables and additional 1 cup water
  10. Return to boil, reduce heat and simmer until vegetables are just cooked
  11. Taste and add salt if desired - remove from heat
  12. In a small skillet, melt ghee or butter in oil over medium-high heat
  13. Add the mustard seeds and cook about 1 minute
  14. Add cumin and cook until it darkens slightly
  15. Add onion and cook for several minutes until brown
  16. Add garlic, lemon juice or sumac and coriander or parsley
  17. Remove from heat and pour over the stew

This can be served in bowls as a stew or with brown basmati rice. *Turmeric once ground has a very short shelf life. It is a beneficial spice with curcumin as a primary constituent. It is a powerful anti-inflammatory and a liver detoxifier as well as having antiseptic and antibacterial properties. However, it needs to be fresh to be beneficial. Rather than purchasing it pre-ground, you can purchase fresh turmeric in some areas or online it is available in dried fingers, which can grated as needed. Turmeric Health Benefits info.

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