Coconut Butternut Squash Stew

A fragrant vegetarian stew featuring butternut squash simmered in a spiced coconut milk broth with lemongrass, chillies, and warm spices.

Vegetarian Vegan Dairy Free Gluten Free Stew Squash

Estimated Nutrition

Calories

355.1

kcal / serving

1420.5 kcal total

Carbs

28.2g

per serving

112.8 g total

Fat

26.4g

per serving

105.4 g total

Protein

4.6g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

1.5

tsp

Brown Sugar

light

CondimentsSauces

1.5

tbsp

Soy Sauce

Fruits

1.5

tsp

Lemon Juice

Liquids

290

Coconut Milk

canned, unsweetened, well stirred

150

Vegetable Stock

hot

NutsSeeds

tsp

Garlic

chopped

stalk

Lemongrass

outer leaves discarded, chopped

tsp

Coriander

ground

0.5

tsp

Turmeric

ground

tsp

Paprika

piece

Green Cardamom

pods, crushed

piece

Cinnamon

stick

pinch

Salt

to taste

tbsp

Coriander

fresh leaves for garnish

OilsFats

1.5

tbsp

Peanut Oil

extra if required

Vegetables

piece

Red Chilli

dried, seeded, cut in pieces, soaked in warm water and drained

piece

Spring Onion

roughly chopped

750

Butternut Squash

peeled, seeded and cut into 5cm chunks

piece

Red Pepper

seeded and julienned

Method

Grind chillies, spring onions, garlic, and lemongrass in a processor into a paste.

Garnish with fresh coriander and serve with plain rice.

Stir in soy sauce, sugar, and lemon juice and simmer for two minutes.

Simmer partially covered for 20-25 minutes until the squash is tender.

Add squash, red pepper, cardamom, cinnamon, and salt.

Pour in the stock and bring the liquid to a simmer.

Add coconut milk and simmer for five minutes while stirring.

Stir in ground coriander, turmeric, and paprika for one minute.

Heat 22.5ml of oil in a saucepan and cook the paste until fragrant.