Best South African Indian Butternut Stew Recipes
SOUTH INDIAN-ISH BUTTERNUT SQUASH
My mom's sweet-and-sour squash is one of her oldest and most requested dishes. But just like you can't expect Beyonce to sing "Single Ladies" at every single concert, my mom can't be held down to just one preparation of squash. That's where this many-textured and -colored recipe comes in, in which squash gets the Southern Indian flavor treatment, with earthy fried curry leaves, black mustard seeds, and coriander. The crunchy, astringent spices go great with the mellow sweetness of the squash.
Provided by Priya Krishna
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large skillet over high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Return the pan to medium heat, add the turmeric and asafetida (if using), and stir to incorporate without breaking up the curry leaves. Add the onion and cook until it is translucent and starting to brown, 5 to 7 minutes. Add the butternut squash, green chiles, and coriander and stir gently just to combine (be careful not to overmix, or you'll end up with mush). Spread the vegetables in an even layer in the pan, cover, and cook until the butternut squash is tender and soft, 8 to 10 minutes.
- Add the salt, lime juice, and red chile powder and stir gently. Taste and adjust the lime juice, red chile powder, and salt, if needed, before serving.
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!
SOUTH AFRICAN-INSPIRED BUTTERNUT SOUP
Was looking for something warming for a dinner with my best friend and Gluwein and came across this recipe. Time did not permit that I cook so my fiance did it two days before, let it cook for a day or so on low, and wow, what a winner. Did not have the Gluwein though, but next time we will and I'm sure it will be the best. Great with olive bread toasted under the oven grill.
Provided by Sché-D
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
- Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
- Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 36.7 g, Cholesterol 25.7 mg, Fat 8 g, Fiber 6.2 g, Protein 3.8 g, SaturatedFat 4.8 g, Sodium 261.6 mg, Sugar 8.2 g
SOUTH AFRICAN INDIAN BUTTERNUT STEW
This is very easy and cooking time is mostly simmering. This is a great way to use lamb but you could also use pork or beef. The flavors (hot and sweet)of this are just great. I got this from a cookbook " A Taste of South Africa"
Provided by Marlitt
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, garlic, jalapeno, and meat in oil for 10 minutes.
- Add salt, pepper and wine, cover, simmer 10 minutes.
- Add remainig ingredients,
- Cover, simmer 30 minutes.
- Serve over rice, noodles or rolled up in pita bread.
Nutrition Facts : Calories 720.4, Fat 29.8, SaturatedFat 10.4, Cholesterol 120, Sodium 116, Carbohydrate 73.1, Fiber 10.7, Sugar 13.2, Protein 38.9
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
SOUTH AFRICAN BUTTERNUT SOUP
This recipe is so simple, and yet is the tastiest butternut soup ever! I am quite sure that the chilli pepper has a great deal to do with its success, it really is just a hint of a burn, but brings out the rich, nutty flavour of the squash perfectly. For this recipe to be truly wonderful, a home-made chicken stock is the ideal choice, so the little time it takes to boil up some chicken carcasses and herbs is well worth the trouble, there are loads of simple recipes for chicken and other stocks in almost every cookbook and on most cooking websites. If you don't want to take the time to make your own stock though, then make one from a stock cube or powder. I do not honestly know what can be used as a substitute for the butternut squash, if it is not available in your country, because pumpkin does not work well, although it does look similar to a butternut in colour. The texture of a butternut is much smoother and finer than pumpkin, and it is a lot sweeter. Perhaps it is rather more like a sweet potato in both texture and colour than a pumpkin.
Provided by ZAR-INA
Categories Vegetable
Time 1h45m
Yield 2 litres, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and pip the butternuts, and cut it into about 5cm square chunks.
- Peel and chop the onions quite finely.
- Chop the garlic very finely, or push through a garlic press.
- Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
- Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
- Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
- Liquidise with a Bamix or a food processer.
- Serve hot.
- Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.
Nutrition Facts : Calories 315.4, Fat 16.4, SaturatedFat 9.8, Cholesterol 54.8, Sodium 167.3, Carbohydrate 40.8, Fiber 6.2, Sugar 10.2, Protein 6.7
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