{"id":189,"date":"2011-09-12T16:58:00","date_gmt":"2011-09-12T16:58:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=189"},"modified":"2016-04-30T07:37:31","modified_gmt":"2016-04-30T07:37:31","slug":"indian-summer-stew","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/09\/indian-summer-stew\/","title":{"rendered":"Indian Summer Stew"},"content":{"rendered":"
\n
Do you sometimes buy fruit or vegetables because of its color?\u00a0 I find myself putting yellow and orange stuff into the basket. Mandarins, oranges, butternut squash is what I buy by the kilo these days. It’s not quite in season (and will never be in season here in Dubai anyway), but I am craving autumn and winter fruit. It’s probably my unconscious self telling me it had enough of the summer heat, humidity and sweating.<\/div>\n

I felt like having something spiced, so I went to search for Moroccan or Indian butternut squash recipes. And I find the Indian Summer Stew on The Food Network<\/i>. How can one not like this? Is it Indian Summer – Stew or an Indian – Summer Stew? The ingredients list is incredibly non-demanding and I could start cooking the soup without even going to the shops.<\/p>\n

The result is an incredible soup with so many dimensions that I like: The dal gives the soup a lovely thickness, but still retains some bite. The butternut adds sweetness and is heavenly in combination with the coconut. The spices round it all up and keep the soup together without overpowering the dal, butternut and coconut. I found that the soup gets even better after reheating. A new favorite of mine that will surely make onto my Autumn Favorite list.\u00a0<\/b>
\n———————————————————————<\/b> <\/b><\/p>\n

INDIAN SUMMER STEW<\/b><\/div>\n
slightly adapted from The Food Network<\/i><\/a><\/p>\n

(<\/i>Print Recipe<\/a>) <\/i><\/div>\n

<\/div>\n
1 cup yellow split peas (mung dal)<\/div>\n
2 1\/2 cups butternut squash, peeled and cubed<\/div>\n
1 tomato, diced<\/div>\n
1\/2 cup fresh, frozen, or dried shredded coconut (I used dried shredded)<\/div>\n
1\/2 teaspoon turmeric<\/div>\n
1\/2 teaspoon ground cumin<\/div>\n
5 cups water (or more to achieve a more soup-ish consistency)<\/div>\n
<\/div>\n
Tempering<\/b><\/div>\n
2 tablespoons coconut oil<\/div>\n
1 teaspoon mustard seeds<\/div>\n
1\/2 teaspoon red chili flakes<\/div>\n
1 garlic clove, minced<\/div>\n
1 1\/2 teaspoons salt<\/div>\n
<\/div>\n
1\/2 cup minced fresh cilantro leaves<\/div>\n
<\/div>\n
Serves 6-8<\/div>\n

———————————————————————
\nRinse the split peas in a couple changes of water.<\/p>\n

\nIn a large soup pot, combine the squash, drained split peas, tomato, coconut, turmeric, cumin, and enough water to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.<\/p>\n

To temper: In a small skillet, warm the coconut oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladle full of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot.
\nAdjust the seasonings, to taste. Garnish with chopped cilantro.<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Do you sometimes buy fruit or vegetables because of its color?\u00a0 I find myself putting yellow and orange stuff into the basket. Mandarins, oranges, butternut squash is what I buy by the kiloRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":822,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[19,9],"tags":[],"class_list":["entry","author-Anja","post-189","post","type-post","status-publish","format-image","has-post-thumbnail","category-soup","category-vegan"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-33","jetpack-related-posts":[{"id":270,"url":"https:\/\/anjaschwerin.com\/food\/01\/top-10-favorites-2010\/","url_meta":{"origin":189,"position":0},"title":"Top 10 Favorites 2010","author":"Anja","date":"January 4, 2011","format":"image","excerpt":"I'd like to highlight my personal favorites of 2010: foods that astounded me, foods that I cooked countless times, foods that I'd serve to guests, foods that I simply love. Here is my personal Top 10 of 2010 in alphabetical order: \u00a0 Almond Honey Cake: just three ingredients make this\u2026","rel":"","context":"In "favorites"","block_context":{"text":"favorites","link":"https:\/\/anjaschwerin.com\/food\/category\/favorites\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/01\/BlogTop10.jpg?fit=1024%2C724&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/01\/BlogTop10.jpg?fit=1024%2C724&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/01\/BlogTop10.jpg?fit=1024%2C724&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/01\/BlogTop10.jpg?fit=1024%2C724&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":451,"url":"https:\/\/anjaschwerin.com\/food\/11\/indian-spiced-lentils-with-spinach-dal-palak\/","url_meta":{"origin":189,"position":1},"title":"Indian Spiced Lentils with Spinach (Dal Palak)","author":"Anja","date":"November 3, 2009","format":false,"excerpt":"You may know that we live in Dubai, which has one the biggest Indian community outside India. The supermarkets are full of foods that are prevalent in the sub-continental cuisine: Things I 've never seen in my life before. That is for once the size and amount of certain foods,\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/11\/DhalPalak4-s-398x600.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":389,"url":"https:\/\/anjaschwerin.com\/food\/03\/ribollita-inspired-bean-stew\/","url_meta":{"origin":189,"position":2},"title":"Ribollita-Inspired Bean Stew","author":"Anja","date":"March 1, 2010","format":"image","excerpt":"Ribollita is a Tuscan peasant soup. It means \"reboiled\". The original version is vegan. Tuscan peasants used to make a stew-like soup by reboiling minestrone leftovers from the day before.My soup is not vegan, in fact, I added bacon and cheese. But it is pretty much reboiled.I had this idea\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/RibollitaBeanStew.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/RibollitaBeanStew.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/RibollitaBeanStew.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/RibollitaBeanStew.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":460,"url":"https:\/\/anjaschwerin.com\/food\/10\/fast-and-simple-fish-stew\/","url_meta":{"origin":189,"position":3},"title":"Fast and Simple Fish Stew","author":"Anja","date":"October 17, 2009","format":"image","excerpt":"\u00a0In the course of my learning-how-to-cook experience I came up with this most versatile tomato sauce that can be used as a base for many dishes: either thinned out and spiced up for a delicious tomato soup, combined with curry and chicken or vegetables for a quick curry, pureed as\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/10\/FishStew1.jpg?fit=1024%2C732&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/10\/FishStew1.jpg?fit=1024%2C732&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/10\/FishStew1.jpg?fit=1024%2C732&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/10\/FishStew1.jpg?fit=1024%2C732&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":91,"url":"https:\/\/anjaschwerin.com\/food\/10\/autumn-favorites-2012\/","url_meta":{"origin":189,"position":4},"title":"Autumn Favorites 2012","author":"Anja","date":"October 24, 2012","format":false,"excerpt":"It's about time that I compiled a seasonal Favorite Recipe list - with autumnal fruit and vegetables, combined with a whole array of immune-strengthening spices, like turmeric and cumin, cinnamon and chili, to be well prepared for all the winter colds and flus that may come (and hopefully go without\u2026","rel":"","context":"In "favorites"","block_context":{"text":"favorites","link":"https:\/\/anjaschwerin.com\/food\/category\/favorites\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/10\/Autumn-small.jpg?fit=595%2C842&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/10\/Autumn-small.jpg?fit=595%2C842&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/10\/Autumn-small.jpg?fit=595%2C842&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":169,"url":"https:\/\/anjaschwerin.com\/food\/11\/hearty-vegetable-soup\/","url_meta":{"origin":189,"position":5},"title":"Hearty Vegetable Soup","author":"Anja","date":"November 21, 2011","format":false,"excerpt":"I have been brought up on sweet breakfasts: cereals, breads with honey or jam, etc. A boiled egg was probably the most savory thing I could have before noon. Fried meat or eggs that early in the morning were never my cup of tea. Now all this doesn't apply when\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/11\/HeartyVegetableSoup.jpg?fit=768%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/11\/HeartyVegetableSoup.jpg?fit=768%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/11\/HeartyVegetableSoup.jpg?fit=768%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/11\/HeartyVegetableSoup.jpg?fit=768%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/09\/IndianSummerSoup.jpg?fit=787%2C523&ssl=1","_links":{"self":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/comments?post=189"}],"version-history":[{"count":2,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/189\/revisions"}],"predecessor-version":[{"id":2094,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/189\/revisions\/2094"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media\/822"}],"wp:attachment":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media?parent=189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/categories?post=189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/tags?post=189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}