In my last post, I mentioned a couple of Food Network chefs that I like. Last time, I featured a recipe from Bal Arneson, and today I have a recipe from Aarti Sequeira.
I found the recipe for Aarti's "Indian Summer Stew" on Janet's blog, and after reading her description of it, I had to try it for myself! I already knew that I loved all the ingredients that the recipe called for (butternut squash, coconut, yellow split peas, cilantro and Indian spices), so I was pretty sure that combining all of those ingredients would make an amazing stew!
Once I tasted it, I was so glad I gave it a chance! The recipe might look a bit intimidating with the number of ingredients required, but it was easier than I thought to put together....Plus it makes a lot of stew, so you can enjoy the leftovers for a while!
This is one of those dishes that makes me appreciate home-cooked meals so much! All it takes is the right ingredients and a bit of time, and you can have a healthy and delicious meal full of flavour and texture that you really enjoy eating!
I actually wasn't planning on posting this recipe initially, since it's not my own creation, but I liked it so much that I decided I had to share it on my blog!
Indian Butternut Squash, Coconut & Split Pea Stew
Instead of posting the recipe again here, I will direct you to the sources where I got it from:
Recipe from The Food Network
As seen on the taste space
- I pre-soaked the split peas to help them soften up a bit before cooking.
- I followed Janet's tip to use large flake coconut instead of the shredded coconut in the original recipe (although I might reduce the amount slightly next time - *Update: I recommend using ~1/3 cup large flake coconut).
- I also used 1 regular tomato instead of a Roma tomato.
- You can use either honey or agave for the sweetener, depending on whether you want the stew to be completely vegan or not.
- Update: I made this again recently and added one diced yellow onion, which worked well in the recipe. Just saute the onion for a few minutes in a bit of oil before adding everything else. I also reduced the oil when cooking the spices to 1 tbsp
Makes 4-5 servings.