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Speckled-eye Squash Stew  

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Post Sat Mar 04, 2006 4:06 pm

Since my daughter and I have given up meat for Lent we've had great fun trying out veggie recipes, which have had to be based around veg that arrives in our veggie box :roll:

This one was such a success, had everyone asking for seconds (even son, who doesn't do veggie :shock: ), that I thought I'd share it with you.

Speckled-eye Squash Stew
From Ainsley Harriott's "Meals in Minutes"

Serves 3
Prep time 15 mins/ cooking time 30mins

2 tablespoons olive oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 onion, chopped
1 garlic clove, finely chopped
1 red chilli, seeded and sliced
450g potatoes, roughly chopped
2 tablespoons curry paste
600ml (1 pint) vegetable stock
450g squash (butternut, pumpkin or kabocha), roughly diced
400g can black-eyed beans, drained
2 tomatoes, each cut into 6 wedges
salt & pepper
2 tablespoons fresh coriander or parsley to garnish
warm naan bread & lemon wedges to serve

Heat the oil in a large pan, add the seeds and cook for 1 min; when they begin to splutter and pop add the onion, garlic & chilli, and cook for 3-4 mins until softened. Stir in the potatoes and cook for 3 mins. Add the curry paste and veg stock, bring to boil & simmer for 5 mins. Add the squash and simmer for a further 15 mins until the veg are tender. Add the black eyed beans and tomatoes and continue to cook for 2-3 mins; season to taste.

Divide the stew between serving plates and sprinkle over coriander or parsley. Serve with naan bread and lemon wedges.

I hope you all enjoy it :D
Cate A
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Cate in NZ
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