Emma Recipe for Vegan Butternut Squash Stew
The temperature has dropped and dark nights are here so we need something hearty and colourful to cheer us up. The word stew to me, usually means meaty and cooked within an inch of its life. Not this one, with colourful butternut squash, courgette, and some fragrant coriander. Both ground and fresh are used here to give that variety of warming background and fresh herb hit. Another plus point for this vegan butternut squash stew is that it makes a shed load of servings, 6 to be precise. Leftovers and some for the freezer. If keeping in the fridge, eat within 4 days. For the freezer, store it in airtight, freezer-safe containers and defrost and eat when you want. The freezer life of this stew is up to 4 months.
Ingredients
1 tbsp oil
1 Large Onion. Finely Chopped
1 tablespoon ground coriander
3 Cloves Garlic. Finely chopped
1 Medium Butternut Squash. Washed, peeled and deseeded. Chop one half into 1 cm cubes and grate the other half
1 courgette, sliced and quartered
500 ml Vegetable Stock
1 can of chopped tomatoes
1 can of coconut milk
1 can of lentils
Handful of fresh coriander, chopped.
Method
Pour the oil into a large pot over a medium high heat.
Now add the onion and sauté for 5 minutes.
Add the ground coriander and garlic, stir and cook for about a minute.
Add the grated butternut squash and butternut squash cubes, stir into the onion mix.
Add the vegetable stock, chopped tomatoes and coconut milk to the pot.
Turn the heat down to medium-low and let the stew simmer for 10 minutes
Finally, stir the lentils and chopped courgette.
Simmer the pot until the butternut squash is soft.
Just before serving, add the chopped fresh coriander to the pot and stir through.
Add more chopped coriander if you wish.
Serve in a big bowl, delicious with crusty bread.
Vegan Butternut Squash Stew
Ingredients
- 1 tbsp oil
- 1 Large Onion. Finely Chopped
- 1 tablespoon ground coriander
- 3 Cloves Garlic. Finely chopped
- 1 Medium Butternut Squash. Washed peeled and deseeded. Chop one half into 1 cm cubes and grate the other half
- 1 courgette sliced and quartered
- 500 ml Vegetable Stock
- 1 can of chopped tomatoes
- 1 can of coconut milk
- 1 can of lentils
- Handful of fresh coriander chopped.
Instructions
- Pour the oil into a large pot over a medium high heat.
- Now add the onion and sauté for 5 minutes.
- Add the ground coriander and garlic, stir and cook for about a minute.
- Add the grated butternut squash and butternut squash cubes, stir into the onion mix.
- Add the vegetable stock, chopped tomatoes and coconut milk to the pot.
- Turn the heat down to medium-low and let the stew simmer for 10 minutes
- Finally, stir the lentils and chopped courgette.
- Simmer the pot until the butternut squash is soft.
- Just before serving, add the chopped fresh coriander to the pot and stir through.
- Add more chopped coriander if you wish.
- Serve in a big bowl, delicious with crusty bread.
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