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Coconut Butternut Squash Stew

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

VegetarianVeganDairy FreeGluten FreeStewSquash

Estimated Nutrition

Per Serving Total
Calories 355.1 kcals 1420.5 kcals
Carbohydrates 28.2 grams 112.8 grams
Fat 26.4 grams 105.4 grams
Protein 4.6 grams 18.2 grams
Cook Time
30 mins
Produces
4 people
Allergies
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
ml
Coconut Milk
canned, unsweetened, well stirred
150
ml
Vegetable Stock
hot
NutsSeeds
2
tsp
Garlic
chopped
2
stalk
Lemongrass
outer leaves discarded, chopped
2
tsp
Coriander
ground
0.5
tsp
Turmeric
ground
1
tsp
Paprika
2
piece
Green Cardamom
pods, crushed
1
piece
Cinnamon
stick
1
pinch
Salt
to taste
2
tbsp
Coriander
fresh leaves for garnish
OilsFats
1.5
tbsp
Peanut Oil
extra if required
Vegetables
4
piece
Red Chillies
dried, seeded, cut in pieces, soaked in warm water and drained
6
piece
Spring Onion
roughly chopped
750
g
Butternut Squash
peeled, seeded and cut into 5cm chunks
1
piece
Red Pepper
seeded and julienned

Steps

  • Grind chillies, spring onions, garlic, and lemongrass in a processor into a paste.
  • Heat 22.5ml of oil in a saucepan and cook the paste until fragrant.
  • Stir in ground coriander, turmeric, and paprika for one minute.
  • Add coconut milk and simmer for five minutes while stirring.
  • Pour in the stock and bring the liquid to a simmer.
  • Add squash, red pepper, cardamom, cinnamon, and salt.
  • Simmer partially covered for 20-25 minutes until the squash is tender.
  • Stir in soy sauce, sugar, and lemon juice and simmer for two minutes.
  • Garnish with fresh coriander and serve with plain rice.