This is my favourite stew, its hearty and filling with no gluten, dairy, or meat! Its packed with protein and fibre and you can serve it over rice, quinoa, or as I’ve done buckwheat groats! You’ll notice in the picture of the ingredients I started out with quinoa but when it was all done simmering I had a craving for buckwheat so there it is! Don’t be intimidated by how long the recipe is, its actually quite easy and you can always buy a pre-mixed spice to make it simpler! Enjoy!
2 Teaspoons of Coconut Oil 1 medium onion- diced 2 celery sticks-diced
2 Carrots- Diced
3 garlic cloves, minced
1 Tablespoon Indian Spice mix- see below
1 large butternut squash
2 cups -Fresh or canned chopped tomatoes
1 can -chickpeas (garbanzo beans), drained and rinsed
2 cups diced spinach
2 cups of vegetable broth
1/4 cup -cilantro
In your stock pot sauté your diced onion, garlic, carrot, and celery with two teaspoons of coconut oil. Once it softens after a minute or two add in your spice and your dried lentils and coat them in the mixture. Turn your stove top to medium heat and add in the two cups of broth along with the tomatoes.
Now you can either pre- roast your butter nut squash by cutting it in half vertically and scooping out the seeds and placing it on a baking sheet with about half a cup of water at 350 degrees for about 35 minutes. Then you would dice it to add at the very end to keep the vibrant orange colour and this way the squash holds its shape. Or you can remove the skin and seeds and dice it into cubes and cook it directly in the stew. I prefer this method as it cooks in with all the flavours and some of it starts to break down during the processes creating a thicker gravy like stew. These pictures are with the stew in method.
So I’ve gone ahead and added my diced squash to the stock pot and now i let the stew simmer for about 25 minutes until the lentils are tender. At this point to a quick taste test to see if you want more zing, if its great then leave it, otherwise go ahead and add some extra hot sauce or more of your Indian spice powder. Then add in your can of drained chickpeas and diced spinach. Let the mixture simmer for another ten to fifteen minutes for all of the flavours to mesh.
In a separate pan add your buckwheat groats, about one cup per serving, and lightly roast them on medium heat without any oil. This only takes about 2 two 3 minutes, just until they start to turn brown and add enough broth to cover them fully and cook until the moisture has evaporated. It will fluff up like rice when you scoop it!
Serve your stew over the buckwheat and garnish with your cilantro!
Indian Spice Mix
2 tablespoons curry
2 tablespoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon