This recipe is really Lima Bean and Pumpkin Stew. However, I was shopping at Garden of Eve Farms in Riverhead, and the woman salesperson kept talking about how good a Red Curry Squash was. Since I never tried a Red Curry Squash before, actually never heard of it, I decided to substitute the Squash for the Pumpkin.
Red Curry Squash looks similar to a pumpkin from the outside (see picture), but has a mildly sweet flavor. It is also loaded with beta carotene and many other nutrients including Vitamin A, Vitamin C and Potassium. I peeled the outside, scraped out the seeds, and cut the squash into chunks. Don’t forget to toast the seeds separately. Enjoy!
Lima Bean & Red Curry Squash Stew
1 lb potatoes
1 lb squash or pumpkin, seeded and cubed
2 tbsp. Butter
2 tbsp. Olive oil
3 cloves garlic, crushed
1 jalapeno chili, minced (scrape out seeds if you do not want it too hot)
1 large tomato
Fresh thyme, minced
2 tsp. ground cumin
1 cup Lima Beans
¾ cup fresh or frozen peas
1 tbsp. parsley
Salt & pepper to taste
Cook the potatoes and squash in a saucepan of salted boiling water until they begin to soften. Drain, reserving the cooking liquid.
Heat the oil and butter together in a large saucepan over medium heat and fry the onion, garlic and chili until soft. Stir in the tomato, thyme and ground cumin. Add the potatoes and squash. Cook with a little of the reserved cooking water for a couple of minutes. Add the lima beans and peas and cook for about ten minutes. Add the salt and pepper to taste. Sprinkle the parsley on top.
Serve over rice, couscous or quinoa