If you like Indian food, your ship has come in. Bengali Style Squash is a really tasty recipe based on an actual Bengali recipe for squash.
(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)
This recipe uses:
Yield: 1.25 kg / 5 cups
Serving size: 1 cup / 250 g
Fat: 10.4 g
- 1 litre jar home canned squash (1 US quart / 32 oz in size)
- ½ litre home canned chickpeas (1 US pint / 16 oz in size)
- 4 tablespoons coconut milk powder
- 2 tablespoons corn starch
- 2 tablespoons oil
- 2 teaspoons onion powder (or 1 small fresh onion, chopped)
- 1 teaspoon garlic granules or garlic powder
- 1 tablespoon brown sugar (or a squirt of liquid stevia)
- 1 teaspoon salt sub
- 1 teaspoon ground garam masala
- 1 teaspoon ground fennel seeds
- ½ teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1½ teaspoons ground coriander
- 2 bay leaves
- 1 teaspoon chile flakes (or 1 to 2 mild dried red chiles, crushed)
- ½ teaspoon panch phoran (Bengali spice mix, optional)
- 1 tablespoon finely grated fresh ginger (can use from tube)
- Drain jars of squash and chickpeas, reserving liquid.
- To the liquid add the coconut milk powder and the cornstarch. Whisk. Zap in microwave on high for one minute. Whisk. Return to microwave, zap another 3 minutes.
- Combine everything from oil down to ginger in a large saucepan, heat slowly for 3 to 5 minutes to toast spices.
- Add coconut milk mix.
- Add squash and chickpeas, heat through, stirring gently.
Per 1 cup (250 g / 8 oz):
- 227 calories, 22 mg sodium
- Weight Watchers PointsPlus®: 6 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.