Squash Stew

This Squash Stew is a comforting and flavorful Paleo Indian dish, perfect for a midnight meal. Packed with seasonal vegetables and aromatic spices, it warms the soul and nourishes the body.

Ingredients

• Butternut squash - 300 grams, cubed
• Zucchini - 100 grams, diced
• Tomato - 1 medium, chopped
• Coconut milk - 200 ml
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Turmeric powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish
• Olive oil - 1 tablespoon

Steps

1. Heat olive oil in a medium pot over medium heat. Add mustard seeds and allow them to pop.
2. Add chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent.
3. Stir in the turmeric, cumin, and coriander powders, cooking for another minute to release their flavors.
4. Add the cubed butternut squash, diced zucchini, and chopped tomato to the pot. Stir well to combine with the spices.
5. Pour in the coconut milk and season with salt and black pepper. Bring the mixture to a gentle simmer.
6. Cover the pot and cook for 15-20 minutes, or until the squash is tender.
7. Once cooked, adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 34 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins A and C from squash and tomatoes.
• High in fiber, promoting digestive health.

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