Butternut squash stew with coconut milk is an inviting dish that combines rich flavors and nourishing ingredients, making it an ideal option for those seeking a warming meal. This vegan recipe offers a satisfying blend of textures and aromas, perfect for any occasion. Below, you will find the detailed instructions to prepare this delightful dish, along with the necessary ingredients.
Delightful Stew
This stew is not only visually appealing but also packed with nutrients. The butternut squash provides a naturally sweet and creamy texture, while the coconut milk adds a tropical richness that enhances every spoonful.
Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 butternut squash (about 2 lbs), peeled and diced
- 2 carrots, peeled and chopped
- 1 red bell pepper, diced
- 1 can (14 oz) of coconut milk
- 4 cups of vegetable broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic, ground ginger, cumin, and turmeric, cooking for an additional 2 minutes until fragrant.
- Add the diced butternut squash, carrots, and red bell pepper to the pot. Stir well to combine.
- Pour in the coconut milk and vegetable broth, stirring until the mixture is combined. Bring the stew to a gentle boil.
- Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, or until the vegetables are tender.
- Once cooked, season with salt and pepper to taste. Adjust the seasoning as needed.
- For an added touch, garnish the stew with fresh cilantro before serving.
Serve this butternut squash stew hot, paired with your favorite crusty bread or over a bed of rice for a complete meal. Enjoy the comforting flavors and health benefits this wholesome dish brings to your table!