Sunday, March 5, 2017

What's NEW in Oprah Winfrey's Favorite Indian Food Recipe?



Looking for something to make for the vegetarian in your life? Look no further. This recipe is so nourishing that I keep thinking it must be what Indian grandmothers make when somebody has a cold! Pumpkins, they are not just about famous pumpkin pie and jack-o’-lanterns anymore!

Eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health. It is also rich source of minerals like copper, calcium, potassium and phosphorus. Pumpkins are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for heart health. 

The color of pumpkins derives from orange carotenoid pigments, including beta-cryptoxanthin, alpha and beta-carotene, all of which are provitamin A compounds converted to vitamin A in the body.


Preparation Time: 15 MINUTES

Cook Time: 1 HOUR
Makes 6 servings for happy people
Calories: 216 per serving


1 tablespoon coconut oil

1 large onion, finely chopped
3 garlic cloves, grated on a Microplane
2 tablespoons minced ginger
Seeds of 3 cardamom pods
1/2 teaspoon black mustard seeds
1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
2 teaspoons garam masala
2 Kashmiri chiles or arbol chiles
1 (2-pound) pumpkin or winter squash, peeled, seeds removed, and cut into 3/4-inch cubes
2 teaspoons salt
1 cup Vegetable Stock (refer to recipe below or you can just buy easily at, just click here), plus more if needed

1 (14-ounce) can light coconut milk

1 (15-ounce) can chickpeas, drained and rinsed
Freshly ground black pepper
Large handful fresh mint leaves, chopped
Large handful fresh cilantro leaves, chopped
Lime wedges
Naan (refer to Oprah's recipe below or to save time and money, you can just buy conveniently fresh at with free shipping, click here... naan)


1) Heat the oil in a large, heavy-bottom pot over medium-high heat. 

2) Add the onions and cook for about 5 minutes, until softened. 

3) Add the garlic and ginger and cook for about 1 minute, until fragrant. 

4) Add the cardamom seeds, mustard seeds, cumin, coriander, turmeric, garam masala, and chiles and cook, stirring, until aromatic, about 1 minute, adding a tiny bit of water if the mixture starts to stick to the bottom of the pan. 

5) Add the pumpkin or squash, salt, vegetable stock, and coconut milk, bring to a simmer, then reduce the heat to medium-low and simmer until the pumpkin is starting to soften, about 20 minutes.

6) Add the chickpeas and simmer for an additional 10 minutes, or until the pumpkin is fully softened. 

7) Season with pepper, spoon into bowls, and serve topped with the mint and cilantro and with lime wedges and naan alongside. Instead of naan, you also use loaf bread or any bread you prefer.

How Do I Cut a Pumpkin Quickly?

First, scrub the outside of the pumpkin with a vegetable brush. Cut the pumpkin in half and use a metal spoon to scrape out the fibers and the seeds. A serrated grapefruit spoon works great for this.

Place the pumpkin flat. Use a large cook's knife to cut pumpkin into wedges. To make it easier, use the ridges in the pumpkin as a guide.


Preparation Time: 30 MINUTES

Cook Time: 80 MINUTES
Serves 10 (makes about 10 cups)
Calories: 89 per serving


2 medium onions, chopped

2 leeks, including dark green parts, sliced and rinsed well
3 large carrots, sliced
3 ribs celery, sliced
10 cloves garlic, peeled and smashed
1 teaspoon extra virgin olive oil
1 teaspoon sea salt
1 medium turnip, chopped
2 medium parsnips, chopped
2 medium tomatoes, chopped
2 bay leaves
5 sprigs fresh thyme
1 teaspoon black peppercorns
1 cup roughly chopped fresh parsley
12 cups water


1) Combine the onions, leeks, carrots, celery, garlic, oil, and salt in a large Dutch oven or stockpot. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally, until the vegetables are softened but not browned. 

2) Add the remaining ingredients, including the water, increase the heat to high, partially cover the pan, and bring to a simmer. 

3) Reduce the heat to maintain a low simmer and cook for 1 hour. 

4) Remove from the heat and strain the broth through a fine-mesh sieve without pressing on the solids. Discard the solids. 

5) Let the stock cool completely, then pour into containers. The stock will keep for up to 4 days in the refrigerator or up to 1 month in the freezer.


Naan is a leavened, oven-baked flatbread. It resembles pita and, like pita bread, is usually leavened with yeast or with bread starter (leavened naan dough left over from a previous batch); unleavened dough (similar to that used for roti) is also used. Naan is cooked in a tandoor, from which tandoori cooking takes its name.


Preparation Time: 30 MINUTES (plus 1-2 hours for dough to rest)

Cook Time: 4 minutes each
Makes 20 servings
Calories: 68 per serving


2 cups all-purpose flour, plus more as needed

1-1/2 tablespoons ground caraway
1 teaspoon salt
3/4 cup milk
1-1/2 teaspoons honey
1/4 ounce (1/2 packet) active dry yeast
1-1/2 tablespoons liquid coconut oil, plus more for the bowl
1/2 cup nonfat Greek yogurt


1) In a large bowl, whisk together the flour, caraway, and salt. 

2) In a small saucepan, heat the milk over medium heat until it reaches 90°F. Stir in the honey to dissolve it, then add the yeast and leave for about 5 minutes, until it is frothy. 

3) Add the oil and yogurt to the flour, followed by the warm milk mixture, and gradually mix everything together to make a soft dough, adding a little warm water if the dough is looking dry or a little more flour if it’s looking wet.

4) Lightly flour a work surface, turn the dough out onto it, and knead for about 5 minutes, until smooth and only slightly sticky, adding more flour if the dough starts to stick. Return the dough to a clean, lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel and leave in a warm spot for about 1 hour, until doubled in size.

5) Heat a large cast-iron skillet over medium-high heat.

6) Punch down the dough, cut it into 1-ounce pieces, and roll the pieces into balls. On a lightly floured work surface and using a lightly floured rolling pin, roll the balls into 7-inch-long, 1/8-inch-thick rounds, adding more flour while rolling if necessary, then stretch one end to make a rough teardrop shape. 

7) Working with one piece at a time, add the naan to the pan and sear until it starts to puff up and char on the bottom, 1 to 2 minutes. Flip the naan and cook for another 1 to 2 minutes, until charred on the second side. 

8) Continue rolling out dough and cooking naan, wrapping the finished naan in a kitchen towel–lined basket as each is done to keep it warm.

RELATED HEALTHFUL RECIPES: Quibebe Pumpkin Soup- Brazilian Food

Watch Cooking Video: How to Cook Indian Pumpkin Curry


Winfrey, Oprah. 2017. Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life. Flatiron Books; 1st edition. ISBN-13: 978-1250126535

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