Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew
Show: Aarti PartyEpisode: Veggie Day
Rate This RecipeRead users' reviews (94)
- Recipe categories: Vegetables, Butternut Squash, Fruit, Lime, Coconut, Peas, Tomato,
- recipe
- ratings & reviews(94)
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Average Rating:
Total Reviews: 95
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By sonoransoldier
on May 27, 2012
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Delicious! I am vegetarian so I substituted the broth. Still was amazing! easy to make too....
By msclaudia8971
on April 15, 2012
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Delicious !!! and easy. added carrots and potatoes.
By Takeelah
Raleigh, NC
on March 29, 2012
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I had to substitute red lentils and yellow mustard seeds, was still amazing! I will definitely double this recipe next time. Loved it!
By ytscorp
on February 12, 2012
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I voted for Aarti on The Next Foodnetwork Star from the very beginning, and this is exactly why. This recipe knocked my socks off. I used fresh coconut, which I will admit is a pain in the tush to get the goods, but all for a very good reason. The stew came out spectacular and the entire family raved about it for weeks. Highly recommend, you rock Aarti!
By FuzzyDicePHL
Limerick, PA
on February 04, 2012
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I couldn't find unsweetened coconut so I just used sweetened and it was still awesome. Love this recipe, definitely going into my book of go-tos. Great work, Aarti!!
By eat_compassionately
Raleigh, NC
on January 23, 2012
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Amazing!!! Had unsweetened coconut milk on hand so I used it instead of shredded. This is a very tasty and healthy recipe. Thank you Aarti!
By LizWaz
East Coast
on January 17, 2012
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Just made this quick and easy recipe -- OMG, SO Delish!! even the kids enjoyed. The lime & honey elevated the flavor to knock-out. I made a few minor changes to the tempering ... added a handful of curry leaves, about a tsp of cumin seeds, and half again on the mustard seeds too. Note --be sure to use UNSWEETened coconut (available @Asian market. Will def make again!!!
By Christe Ultra
Piney Flats, TN
on December 08, 2011
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Because I didn't have some of the ingredients on hand, but plenty of squash, I made a couple changes to the recipe, with, I think, equally delicious results. Instead of the pigeon peas, I used red lentils, which cook up fine in the amount of time in the recipe. I also didn't have cumin or turmeric (I just moved, so my pantry isn't quite stocked yet so instead I added yellow curry powder and cinnamon. I have a supermarket near me with a big natural/organic section which carries the unsweetened coconut, the texture of the coconut more than flavor is really the knockout in this soup. I love the unique flavor of this dish, and it freezes well too. Thank you Aarti!! :
By knd07
Florida
on November 28, 2011
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I am not sure what went wrong. I was so excite to try this dish and it was not what I expected. I could taste the cilantro but everything else was bland.
By sonjay
pewaukee, WI
on November 13, 2011
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Thank you Aarti and food network! Oh, my gosh it is so good! You have to try this. I used split yellow peas, and I think they take longer to cook(like an hour or so, so I added the squash after the peas were almost cooked. It is so good, I cook lentils with Indian spices all the time, but have never thought to add squash or coconut. It is so creamy and it is so good together. Definitely a new family favorite.