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photo Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe | Say Mmm

Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew

This Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew recipe contains vegetable stock, shredded coconut, canola oil, butternut squash, pigeon peas and more.
8 Servings - 50 min - foodnetwork.com
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Servings:8  | Calories:199 | Total Fat:9g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 4g
20 %
Total Carb 27g
9 %
Fiber 5g
20 %
Sugars 7g
---
Cholesterol 1mg
0 %
Sodium 1032mg
43 %
Protein 5g
10 %
Calories:
37% Vegetable stock
29% Others combined
16% Shredded coconut
15% Canola oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 cup yellow split pigeon peas (toor dal)
1 pound butternut squash, peeled, cut into 1/2 inch cubes (about 2 1/2 cups)
1 Roma tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
4 cups vegetable stock or water, or enough to cover
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves

 Directions : View recipe directions on foodnetwork.com
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