Recipes By Tara Wigley
1 recipe found
Butternut, Tamarind and Coconut Stew
As the seasons shift, each brings its own type of comfort food, and this hearty dish adapted from “Ottolenghi Comfort” (Ten Speed Press, 2024) is a perfect fit for autumn. The butternut squash lends a gentle sweetness, which is beautifully contrasted by the sharpness of tamarind and the creamy richness of coconut, creating a warm and comforting stew. The recipe calls for Thai or Vietnamese tamarind concentrate for its tangy-sweet flavor. While tamarind purée or paste can be used as substitutes (see Tip), you’ll want to avoid any tamarind concentrates that use both the pulp and seeds, which produce a much darker, more sour, molasses-like product. If you don’t have a sauté pan handy, a pot or casserole dish works just as well for this recipe. Serve with naan, flatbread or a side of simple steamed basmati rice for a truly satisfying meal. Like most stews, the flavors deepen with time, making it ideal for leftovers.