Ingredients

 

   -   2 cups cubed butternut squash

   -   ¼ cup or more sliced leeks

   -   ½ cup  sliced Anaheim chillis

   -   1 tsp crushed ginger

   -   ½ tsp chopped Serrano chilli (optional)

   -   2 Tablespoon oil

   -   ¼ tsp mustard seeds

   -   ¼ tsp cumin seeds

   -   1/8 tsp turmeric

   -   ¼ tsp cumin powder

   -   ¼ tsp coriander powder

   -   ¼ tsp red chilli powder

   -   ½ tsp salt

   -   ¾ c hot water

   -   2 tsp chopped cilantro (optional)

   -   squeeze of lemon

Butternut Squash Stew

This is a delicious stew! It is balanced and hardy meal for all Dosha types. Both Vata and Pitta types love it for the sweetness and Kapha types enjoy it when they spice it up to their choice. Enjoy it with any grain of your choice.

Directions

  1. Heat oil in saucepan

  2. When hot, add mustard seeds, as they pop lower heat to low and add cumin seeds.

  3. Wait for cumin seeds to brown a little before adding squash.  

  4. Now, add crushed ginger, Serrano chillies, all dry spices and salt stir.

  5. Raise heat to low medium, cover and let it cook for 5 mins. Stir.

  6. When squash starts sticking to pot add leeks and Anaheim chillies, stir. Cook covered for 2 more minutes.

  7.  Now, add ½ c or more of hot water and let stew simmer till its desired stew consistency ( little gravy that’s thick) .  At this point its done, turn off heat.

  8.  Now, add ½ c or more of hot water and let stew simmer till its desired stew consistency ( little gravy that’s thick) .  At this point its done, turn off heat.

    Now, add ½ c or more of hot water and let stew simmer till its desired stew

    consistency ( little gravy that’s thick) .  At this point its done, turn off heat.

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