Coconut Curry Butternut Squash and Vegetable Stew

This Coconut Curry vegetable stew can be a complete meal and is one of my most delicious vegetarian meal recipes. I should say delicious and easy. Loaded with butternut squash, chickpeas, kale, and vegetables, it is loaded with flavor. Layers of flavor from fresh ginger and garlic and Thai red curry paste simmered together with all those fresh vegetables and coconut milk to create a rich velvety sauce. I make this with dried garbanzos because I like that they have a little more firmness than canned beans, but you can easily use canned to save time.

This stew can be made in less than and hour, and can be a perfect week night meal if you are looking for something quick and nutritious. I like to pair this with a serving of brown rice to achieve all of the nutritional benefits of rice and beans.

I prepare this dish in several cooking stages to help maintain the texture of the vegetables. This gives you the best results. However, if you are in a pinch for time you could combine everything in your Instantpot or slow cooker at the same time and let it go! (as long as the chickpeas are already cooked) I use the Instantpot merely to speed the cook time of the chickpeas. You can easily prepare this on your stovetop in a 6 quart stockpot, just simmer until the vegetables are tender.

Print Recipe

Coconut Curry Butternut Squash and Vegetable Stew

Courses: main dishes

Difficulty: Beginner Prep Time 30 mins Cook Time 60 mins Total Time 1 hr 30 mins

Servings: 8

Description

Butternut squash, chickpeas, and kale simmered in coconut milk and Thai red curry paste creates a healthy and delicious stew.

Ingredients

Servings

• 2 cup chickpeas, soaked overnight
• 3 cup diced cabbage
• 1 Whole red bell pepper, diced
• 1 Whole red onion, diced
• 2 tbsp thai red curry paste
• 1 tbsp chopped garlic
• 1 can coconut milk, unsweetened
• 4 cup chopped kale
• 4 cup diced butternut squash (half of a medium sized butternut squash)
• 2 cup vegetable stock
• 3 tbsp chopped cilantro
• 1 cup basil leaves
• 1 Half fresh lime
• 1 tsp salt and pepper

Instructions

1. Add chickpeas with soaking liquid and chopped cabbage to instant pot.  If necessary add enough water to cover chickpeas.

   Cook under pressure for 20 minutes.

2. After cooking cycle is complete add ginger, garlic, onion, butternut squash, and vegetable stock and Thai red curry paste.

   Cook under pressure again for 20 minutes.

   If you would like this to be a little spicier, add several dried red chillies here.

3. When cooking cycle has completed add kale and coconut milk. cover,  and bring to a simmer using the saute' setting. 

   As soon as the stew comes to a full simmer, change to the slow cook setting or the dish may scorch on the bottom.

    

4. When ready to serve add basil, cilantro, and a squeeze of fresh lime.

Keywords: butternut squash, chickpeas, garbanzo beans, kale, Thai, coconut milk, curry