Butternut squash kutta recipe
"This is one of those Indo-Iraqi soupy stews that we love. This particular dish is traditional for the Jewish New Year. The sweetness of the butternut squash and sultanas combines beautifully with the piquancy of the lemon and celery. At home, rice is served with all meals, and freshly boiled rice works particularly well when served with a bowl of kutto."
Ingredients
- 1 red onion, chopped
- 3 garlic cloves, crushed
- 2 cm fresh root ginger chunk, grated
- 1 tsp turmeric
- 1 tbsp olive oil
- 500 g butternut squash, peeled and deseeded, cut into 3cm cubes
- 400 g tomatoes (fresh or canned), chopped
- 1 handful sultanas
- 2 celery stalks, chopped
- 1 handful celery leaves
- 1 lemon, juice only
- 1 handful each mint and coriander leaves
- 55 g shelled almonds, toasted in a hot dry pan for 1 minute and chopped
- 1 tbsp caster sugar
Details
- Cuisine: Middle Eastern
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Saute the onion, garlic ginger, and turmeric in the oil for 3-4 minutes.
- Add the butternut squash, tomatoes, sultanas, celery, celery leaves, and 400ml (14fl oz) water. Bring to the boil and simmer until the butternut squash is tender, about 20-25 minutes.
- Add the lemon juice, mint and coriander, almonds, and sugar, and cook for a further 5 minutes. Serve.
Recipe taken from The Easy Vegetarian Cookbook by Adrian and Michael Daniel. Photos by Richard Jung. Copyright of book Octopus Publishing Group.
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