This squash stew, rich with sharp tamarind and creamy coconut, is meant to restore. It strikes me, not for the first time, ...

Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further 5 minutes. Add the coconut milk and simmer, partially covered ...

Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and ...

Or peel that green exterior to reveal its deeply orange interior for Kay’s squash and chickpea stew with lemongrass. View ...

Add the squash and aubergine and cook for 2 minutes ... When the vegetables are tender, stir in the beans and heat through. Divide the stew between warmed serving bowls. Sprinkle over the ...

Transfer 3 cups of the squash mixture to a blender along with ... Stir the vegetables into the stew and season with salt and pepper. 3. In a small saucepan, heat the remaining 1/4 cup of oil.

Stir in tomatoes, chickpeas, beans, lentils, squash and 8 cups (2 quarts) water; season generously with salt (about 2 teaspoons). Cover and bring to a boil. 2. Reduce heat and simmer stew ...

“Juicy cubes of pumpkin or butternut squash work brilliantly in this recipe and help to bulk up the stew," says the founder of Ballymaloe Cookery School To add a twist to an Irish ...

8 serving Total Time 8 hr Prep Time 15 min Cook Time 7 hr, 45 min Ingredients 1 lb. peeled butternut squash chunks (1¼" pieces) 1 small red pepper, diced 1 onion, diced 1 (19 oz.) can chickpeas ...