20 Indian Succotash Recipe Paula Deen Delight In These Amazing Recipes!

Published on: Mar 30, 2024

Succotash is a classic Native American dish that has been enjoyed in the United States for centuries. The name is derived from the Narragansett word "msickquatash" which means "boiled corn kernels." This flavorful dish is typically made with corn, beans, and various vegetables, making it a nutritious and hearty meal. In this article, we will be exploring a delicious Indian succotash recipe from the renowned chef, Paula Deen. Whether you are a fan of Indian cuisine or simply looking for a new way to enjoy succotash, this recipe is sure to impress your taste buds.

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Ingredients:

For the Succotash:

1 cup frozen corn kernels
1 cup frozen lima beans
1 cup frozen edamame beans
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno pepper, seeded and diced
1 small red onion, diced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

For the Dressing:

¼ cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon curry powder
1 teaspoon turmeric
½ teaspoon ginger powder
½ teaspoon salt
½ teaspoon black pepper

Instructions:

In a large skillet, heat the olive oil over medium-high heat.
Add the corn, lima beans, edamame beans, red and green bell peppers, jalapeno pepper, and red onion to the skillet. Saute for 5-7 minutes, until the vegetables are slightly softened.
Sprinkle the cumin, paprika, garlic powder, onion powder, salt, and black pepper over the vegetables. Stir to evenly coat the vegetables with the spices.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, curry powder, turmeric, ginger powder, salt, and black pepper to make the dressing.
Pour the dressing over the vegetables in the skillet and stir to evenly coat.
Reduce the heat to medium and let the succotash cook for an additional 5-7 minutes, until the vegetables are tender and the flavors have melded together.
Remove the skillet from heat and let it cool for a few minutes before serving.
Garnish with fresh herbs or serve alongside your favorite Indian dishes.

Why Choose Paula Deen's Indian Succotash Recipe?

Paula Deen's Indian succotash recipe is a unique twist on a classic dish. The addition of Indian spices and flavors takes this succotash to a whole new level of deliciousness. Not only does it taste amazing, but it is also packed with nutritious ingredients such as beans, peppers, and onions. This dish is perfect for vegetarians and those looking for a healthy and flavorful meal option. Plus, with Paula Deen's expertise in Southern and comfort food, you can trust that this recipe is a winner. In conclusion, Indian succotash is a must-try dish for anyone who loves bold flavors and healthy ingredients. Paula Deen's recipe is a fantastic way to introduce Indian cuisine into your cooking repertoire and impress your family and friends. So why not give it a try and spice up your next dinner with this delicious and easy-to-make dish?

20 indian succotash recipe paula deen Delight in these amazing recipes!

Indian Spiced Lentils

yield: 4 total time: 60 minutes

4.5 Stars (11 reviews)

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Ingredients

4 teaspoons olive oil
1 onion large, diced in 1/4 inch pieces
2 cloves garlic minced, I used 1 tsp. minced garlic
1 teaspoon curry powder sweet
1 teaspoon hot curry powder or less, depending on how spicy you like it. You can also use your favorite curry powder blend instead of…
1 cup brown lentils dried, rinsed
2 cups homemade chicken stock or 1 can chicken broth and 1/4 cup water, or use vegetable stock for vegetarian version
3/4 cup chopped parsley or less
salt /pepper to taste

Nutrition