Spicy autumn squash stew
Prep time less than 30 mins
Cook time less than 30 mins
Dietary Vegetarian
This easy one-pot stew in endlessly adaptable, see the variations below.
Method
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Heat the oil in a a heavy-bottomed saucepan, add the onion, garlic, chilli, red pepper and spring onions and cook gently for about five minutes until soft.
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Add the ground coriander and cook for a minute then add the squash, coriander stalks, and tomatoes. Cook this for a further five minutes.
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Add the coconut milk and simmer, partially covered, for 15 minutes or until the squash is tender.
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Add the lemon juice, season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown basmati rice.
Ingredients
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 small red chilli, very finely chopped (or dried red chilli flakes, to taste)
- 1 red pepper, cut into short strips
- 6 spring onions, sliced diagonally
- 1 tsp ground coriander
- 1 medium butternut squash, peeled, deseeded, and rough cut into 2cm/1in pieces
- 2 handfuls cherry tomatoes, halved
- 400ml/14fl oz coconut milk
- ½ lemon, juice only
- salt and freshly ground black pepper to taste
- small bunch coriander, leaves and stalks chopped separately
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