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Coconut Curry Butternut Squash and Vegetable Stew

Courses
Difficulty Beginner
Time
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
  • 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