DoomsdaysCW

Curried #ButternutSquash and #Cauliflower Stew

By Nancy Macklin, RDN,
Oct 3, 2022

Prep-time: 25 MINUTES / Ready In: 45 MINUTES
Makes 8 cups stew + 4 cups rice

"Whip up this colorful curry stew when squash season is in full swing. Cubes of sweet butternut squash get mouthwateringly tender as everything simmers on the stove and cauliflower rice absorbs the fragrant flavors of the Indian-inspired broth. Green bell peppers, carrots, and spinach add extra veggie goodness, while cilantro and fresh lime juice, added just before serving, brighten things up. Ladle a hearty portion over a bed of brown rice and enjoy a comforting meal that warms you up from the inside out.

Tip: To avoid going overboard on saturated fat, make sure to use refrigerated coconut milk beverage and not canned coconut milk for this recipe.


Ingredients

1 cup chopped onion
1 cup chopped green bell pepper
½ cup chopped carrot
4 cloves garlic, minced
2 cups low-sodium vegetable broth
4 teaspoons curry powder
2 cups unsweetened coconut milk beverage
1¼ lb. butternut squash, cubed
1 10- to 12-oz. package fresh cauliflower rice
1 5- to 6-oz. package baby spinach
2 tablespoons lime juice
¼ cup chopped fresh cilantro
Sea salt, to taste
Freshly ground black pepper, to taste
4 cups hot cooked brown basmati rice
Lime wedges, sliced jalapeño peppers, and/or fresh cilantro (optional)


Instructions

In a 5- to 6-quart Dutch oven cook onion, bell pepper, carrot, and garlic over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry powder; cook and stir 30 seconds. Add the remaining broth, the coconut milk, squash, and cauliflower rice. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until squash is very tender.
Transfer 2 cups of the stew to a small blender or food processor. Cover and blend until smooth; return to pan. Stir spinach into stew; cook 2 to 3 minutes or until spinach is wilted and tender. Stir in lime juice and cilantro. Season with salt and black pepper.
Serve stew over basmati rice. If desired, serve with lime wedges, jalapeño peppers, and/or cilantro."

https://www.forksoverknives.com/recipes/vegan-soups-stews/curried-butternut-squash-and-cauliflower-stew/

#SolarPunkSunday #ForksOverKnives #VeganRecipes #Recipes

Curried Butternut Squash and Cauliflower Stew

Cauliflower, carrots, and bell peppers soak up the fragrant curry flavors of this delicious butternut squash stew. Top with cilantro and lime juice, then enjoy!

Forks Over Knives
Jan 25 at 3:36pmWeb
Show threadquangobaudJan 25

@DoomsdaysCW

For those unfamiliar with butternut-squash, it is well worth cooking it alone (in whatever way takes your fancy) with delicately flavoured vegetable oil in order to learn its natural variety of textures and tastes.

(It's slso why #PumpkinKetchup is always on my mind.)

Show threadDoomsdaysCWJan 25
@miguelpergamon Butternut squash was one of my first solid foods (along with pears). Both are still among my favorite foods!
Show threadquangobaudJan 25

@DoomsdaysCW

I came very late to butternut (about mid 2000s).

My dad used to plop a chunk of pumpkin in bean soups he'd make during the late 70s, in the 80s I'd intervene so it actually was a soup!

Pumpkin pie has always been a fave.

Show threadDoomsdaysCWJan 25
@miguelpergamon I sometimes have just butternut squash with a bit of butter (or olive oil) and a smidgen of cinnamon. Delicious!
Show threadquangobaudJan 25

@DoomsdaysCW

I remember the surprise of cooking it for the first time.
I hadn't much expectation of taste but after sauteing it in a little olive oil it was a flavour sensation!