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Butternut Squash Stew with Coconut Milk & Chickpeas (Vegan)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan stew combining roasted butternut squash, chickpeas, and kale in a rich coconut milk broth, perfect for a comforting meal.

Ingredients

Oil

  • 1 tablespoon coconut oil

Vegetables

  • 1 medium white onion, small dice
  • 0.5 teaspoon ground chilies (Diaspora's Guntur Sannam chilies)
  • 1.5 teaspoons ground coriander
  • 1.5 teaspoons ground cumin
  • 0.5 teaspoon ground turmeric
  • 3 inch fresh ginger, peeled and minced
  • 4 cloves garlic, peeled and minced
  • to taste salt and ground black pepper
  • 1.5 lbs butternut squash, peeled and diced into 1-inch pieces
  • 19 oz can chickpeas, drained and rinsed
  • 2 cups vegetable stock (plus extra if needed)
  • 13.5 oz full fat coconut milk

Greens

  • 1 small bunch kale, stems removed and leaves chopped (about 4 cups chopped kale, not packed)
  • 2 teaspoons Tamari soy sauce

To serve

  • as needed chopped cilantro and lime wedges (for garnish and squeezing)

Instructions 

  • Heat oil in a large pot, sauté onions until soft. Add spices and cook until fragrant. Add ginger and garlic, cook for 1 minute.
  • Add squash and chickpeas, season with salt and pepper. Pour in vegetable stock, bring to boil, then simmer until squash is tender, about 15-20 minutes.
  • Stir in coconut milk and kale, simmer until kale wilts, about 3-4 minutes. Add Tamari and adjust seasoning as needed.
  • Serve hot, garnished with cilantro and lime wedges.

Notes

For a thinner stew, add more vegetable stock. Adjust seasonings to taste.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Chickpeas, squash, Vegan