From The Vegetarian Epicure Book Two by Anna Thomas
1½ large yellow onions, quartered and sliced
4½ Tbs. olive oil
5-6 garlic cloves, minced
¾ tsp ground cumin
¾ tsp cinnamon
¾ cup diced hot green chilis (can substitute green peppers
1 ½ qts (6 cups) cooked tomatoes + liquid
1 ¼ lbs yellow winter squash, peeled & cubed (½")*
1 ½ tsp salt
1 ½ Cups water
1 ¼ lbs zucchini cut in ¼" slices
3-4 T fresh cilantro (coriander leaves), chopped, if you like that sort of thing, which I don't
1 ½ tsp sugar
In a very large pot, sauté the onions in olive oil until clear.
Then add the minced garlic, cumin, cinnamon and diced green chilis (or green peppers). Sauté for a few minutes more, stirring constantly.
Then add the tomatoes and their liquid, the cubed winter squash, the salt, and the water.
Lower the heat, cover and simmer gently for about 1 hour.
Then add the zucchini, (cilantro) and sugar and cook for another 5-6 minutes.
Optional: Drop dumpling batter (see below for recipe) by teaspoonfuls onto simmering stew. Cover and leave to simmer over very low heat for 20 minutes.
Sift together 1 C yellow corn meal + 1/3 C flour + 1 tsp baking powder + ¾ tsp salt + 1 tsp sugar.
Beat 1 egg + ½ C light cream together & stir into dry mixture.
Add 1 ½ T melted butter & stir until batter is smooth.
Makes about 2 dozen dumplings.
Drop dumpling batter by teaspoonfuls onto simmering stew. (Or soup, or into heavily salted water.) Cover and leave to simmer over very low heat for 20 minutes.
Serves 6-8
*Before peeling squash you could stab it and cook it ~10 min in microwave so that the peel is easier to remove.