Spicy squash stew (£100 challenge, day twenty)Posted: October 20, 2013 Filed under: Uncategorized | Tags: £100 challenge, courgette, frugal, lentils, pumpkin, squash, stew, Vegan, vegetarian 7 Comments
Finally got up the courage to hack open the pumpkin my mum gave me last weekend. Anything that big is daunting, not only because I worry about being able to use or process it before it goes bad, but things with thick skin requiring removal always seem to lead to minor injury for me. This time was no exception; I thought I was being careful and still managed to peel my thumb a bit along with the pumpkin! Oh well, it doesn’t hurt at the moment so is nothing serious.
With the last of the lentils, around 1/6 of the pumpkin and one of the remaining courgettes (so this has both summer and winter squashes in it), along with another of the red chillies given to me, I made a super warming autumnal stew.
I’m not sure the recipe is going to be much use to people who like measurements, but here goes anyway!
Spicy squash stew
2 onions, chopped
1 teaspoon cumin seeds
1 teaspoon cooking oil
1 tin tomatoes
1 red chilli
1 big clove of garlic
dried red lentils – maybe 2/3 cup?
a medium-large courgette
about 1/6 of a medium pumpkin
Seasoning to taste – I used a couple of spoonfuls of Marigold bouillon powder
Fresh coriander leaves to garnish.
Heat oil in medium-large saucepan, fry cumin seeds for a minute, add onion and lower heat, sweat them until softened. While that’s happening put tomatoes, chilli and garlic in blender and whizz until smooth. Add to saucepan. Fill tomato can with water then pour that into blender so as not to waste any of the spicy tomato goodness. Briefly turn blender on, then pour liquid into saucepan. Add lentils, turn up heat until bubbling then down to simmer. Start chopping up the pumpkin into bite-sized pieces after taking the skin off (hopefully of the pumpkin, not yourself!). Add them and whatever seasonings such as salt and pepper, stock cube, etc. you are using. Chop the courgette into bite sized pieces and add that too. Simmer until everything is cooked (probably about 12-15 more minutes) and serve garnished with fresh coriander.
I enjoyed this very much, it’s light yet filling. I had planned to have a sandwich on the side but didn’t need one in the end. There are probably about 3-4 servings left in the saucepan as well.
Now I just need to think of what to do with the remaining pumpkin. If anyone has any suggestions or recipes please let me know!