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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
- »«Legumes»«
- 1/4 cup split peas, green or yellow
- 3/4 cup mixed lentils, mung beans, chana dal (any or all ok)
- 2 1/2 cups water
- 1 tsp garam masala
- 3/4-1 tsp ground turmeric* (optional)
- 1/4 tsp ground red pepper
- 1/8 tsp ground cloves
- 1 tsp kosher salt
- 1 tsp or more of fresh ground black pepper
- 1 fresh bay leaf
- 2 green jalapeno or 2 red baklouti or 1 fresh cayenne, finely chopped
- 2 tbl minced ginger
- 1 1/2 tsp minced garlic
- oil or ghee
- 2 1/2 cups water
- »«Vegetables»«
- 2-3 cups butternut squash cubes
- 1 medium zucchini, cut into half moons
- 1 medium onion, cut in 1 inch pieces
- 1 or 2 handfulls chopped spinach, kale or chard (optional)
- 1 cup water
- »«Seasoning»«
- 2 tbl ghee or butter
- 1 tbl oil
- 1/2 cup finely minced onion
- 2-3 cloves garlic, minced (optional)
- 1/2 tsp black mustard seeds
- 3/4 tsp ground cumin
- squeeze fresh lemon juice or 1/2 tsp ground sumac
- 2 tbl fresh cilantro or parsley, minced
- Kosher salt to taste
How to make it
- Rinse legumes and drain
- Combine dry spices and bay leaf for the legumes in a small bowl
- On a plate, make separate piles for each of the seasoning ingredients, except the butter and oil
- Heat 1 to 2 tablespoons fat in a large saucepan over medium heat
- Add ginger and chili peppers and sauté until softened
- Add dry spices and minced garlic - stir immediately and toast about 2 minutes
- Add legumes and 2 1/2 cups water
- Bring to a boil, cover and reduce heat - simmer until cooked but not dissolved - about 35-40 minutes
- Add vegetables and additional 1 cup water
- Return to boil, reduce heat and simmer until vegetables are just cooked
- Taste and add salt if desired - remove from heat
- In a small skillet, melt ghee or butter in oil over medium-high heat
- Add the mustard seeds and cook about 1 minute
- Add cumin and cook until it darkens slightly
- Add onion and cook for several minutes until brown
- Add garlic, lemon juice or sumac and coriander or parsley
- 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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