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  • Prep-time: / Ready In:
  • 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 florets absorb 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.

For more vegan curry recipes, check out these tasty ideas:

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

  1. 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.
  2. 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.
  3. Serve stew over basmati rice. If desired, serve with lime wedges, jalapeño peppers, and/or cilantro.

Comments (4)

(4.5 from 2 votes)
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Wendie3 days ago
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Love this

Elizabeth4 days ago
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Sounds like you can use cauliflower that isn’t riced if you are just going to blend it anyway. And if you only blend have of the stew, a decent hand potato masher works too. Actually, it would work for the entire stew if you like chunky. Ok, now my mouth is watering.

Suzanne5 days ago
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Another option for recipes calling for coconut milk is to use a high quality coconut extract along with plant milk of choice.

Lindsay Parks5 days ago
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When the recipe says “coconut milk beverage”, can I use canned coconut milk, or does it mean the refrigerated stuff?

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Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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