1 lb butternut squash, peeled, cut into 1/2 inch cubes
1 Roma tomato, diced
1/2 cup fresh, frozen or dried shredded coconut
1/2 tsp. tumeric
4 cups vegetable stock (enough to cover)
Tempering-
2 tbs. canola oil
1 tsp. brown or black mustard seeds
1/2 tsp. crushed red pepper flakes
1 clove garlic, minced
1 1/2 tsp. salt
1 tbs. agave
1 lime, juiced
1/2 cup minced fresh cilantro leaves
Instructions
1. Rinse the pigeon peas in a couple changes of water
2. 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.
3. 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.
4. Spoon a ladleful of soup back into the skillet, and pour back into
the soup pot. Finish with the agave, lime juice and cilantro.
5. Adjust seasoning to taste.
Originally Submitted
3/7/2013
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