Spicy Autumn Squash Stew

An adaptable, easy one-pot vegetarian stew featuring butternut squash, coconut milk, and aromatic spices served with basmati rice.

Vegetarian Vegan Gluten-Free Stew Butternut Squash One-Pot

Estimated Nutrition

Calories

362.6

kcal / serving

1450.4 kcal total

Carbs

26.4g

per serving

105.6 g total

Fat

28.1g

per serving

112.5 g total

Protein

4.6g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon

juice only

Liquids

400

Coconut Milk

NutsSeeds

cloves

Garlic

finely chopped

Coriander

ground

to taste

Salt

to taste

Black Pepper

freshly ground

bunch

Coriander

leaves and stalks chopped separately

OilsFats

Sunflower Oil

Vegetables

piece

Onion

finely chopped

piece

Red Chilli

very finely chopped

piece

Red Pepper

cut into short strips

piece

Spring Onion

sliced diagonally

piece

Butternut Squash

peeled, deseeded, and cut into 2cm pieces

handfuls

Cherry Tomato

halved

Method

Stir in ground coriander for one minute before adding squash, coriander stalks, and tomatoes.

Cook the vegetable mixture for five minutes.

Heat oil in a heavy-bottomed saucepan and sauté onion, garlic, chilli, red pepper, and spring onions for five minutes.

Pour in coconut milk and simmer partially covered for 15 minutes until squash is tender.

Add lemon juice, season with salt and pepper, and garnish with coriander leaves.

Serve the stew with basmati rice.