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Food

Curried Winter Stew

Serves 6

Written by
Curried Winter Stew
Bold flavors, adaptable add-ins, and irresistible comfort food appeal make this a winter weeknight winner. Warming curry powder, chili, turmeric, and ginger add depth to seasonal vegetables and legumes for a stew that’s delicious over rice or served in a bowl with naan for dipping (or both!). Leftovers can be packed up and enjoyed for tomorrow’s lunch.  

Ingredients

  • 2 Tbsp coconut oil or extra-virgin olive oil
  • 1 onion, diced
  • 2 lbs butternut squash, peeled, seeded, and cut into 1/2 inch cubes
  • 1 Tbsp grated fresh ginger
  • 3 garlic cloves, minced
  • 1 Tbsp curry powder (mild, medium, or hot)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 2 cups water
  • 13 1/2 oz can coconut milk
  • 2 cups cooked chickpeas
  • 1/3 cup red lentils, washed and picked over
  • 1 Tbsp vegetable bouillon paste or powder
  • 1 cup finely chopped cauliflower florets
  • 2 Tbsp lemon juice
  • Warm cooked rice or vegan naan, for serving (optional)
  • Plain vegan yogurt, for serving (optional)

Nutrition

Per serving:

  • calories 375
  • protein 11g
  • fat 19g
  • carbs 47g
    • sugar 8g
    • fiber 12g
  • sodium 39mg

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