By Rajshree Mudaliar For The Union-Tribune How can you best enjoy papaya? As a tropical fruit or in its raw form as a savory dish? The simple answer to this dilemma is this: If your papaya tastes ...

This easy one-pot stew is endlessly adaptable ... Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further 5 minutes.

A vegan butternut squash stew for your pressure cooker that’s simple, healthy and quick to cook – from chopping board to table in 30 minutes. Each serving provides 191 kcal, 7g protein ...

In a large stockpot, combine the meat with the beans, turmeric, cumin, salt and 6 cups of water and bring to a boil. Lower ...

Transfer 3 cups of the squash mixture to a blender along with ... Stir the vegetables into the stew and season with salt and pepper. 3. In a small saucepan, heat the remaining 1/4 cup of oil.

Put all of the ingredients for the stew into a large ovenproof dish. Place it into your preheated over without a lid. Allow to bubble away until the squash is soft. You can add a little more stock ...

Add the squash and aubergine and cook for 2 minutes ... When the vegetables are tender, stir in the beans and heat through. Divide the stew between warmed serving bowls. Sprinkle over the ...

Add the tomatoes and the salt and simmer until soft and reduced, about 5 minutes. Stir in the squash and cover with stock until submerged (it might be less than 4 cups, depending on the size of ...