Butternut squash stew with coconut milk | Vegan
A healthy, vegan butternut squash stew with the addition of white beans, warming spices and a bit of creamy coconut milk.
Ingredients
- ½ butternut squash
- ½ onion
- ½ can white bean
- 300 ml vegetable stock
- 50 ml coconut milk
- 1 garlic clove (minced)
- ½ chilli
- ½ tsp turmeric
- ½ tsp fresh ginger (grated)
- 1 tbsp oil
- fresh coriander
- salt to taste
Instructions
- Peel the butternut squash, remove the seeds, cut into medium cubes. Set aside.
- In a medium pot, heat the oil, add finely chopped onion, fry over low heat until soft and translucent. Add the grated garlic clove, ginger and turmeric, fry for a while.
- Pour the vegetable broth into the pot and add the diced butternut squash. Simmer, covered, for about 10-15 minutes or until the squash is almost soft.
- When the butternut squash is almost soft, pour coconut milk, add the drained beans and finely chopped chilli pepper. Stir and cook for a while. Serve your stew with cooked brown rice and fresh coriander. Enjoy!
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