Jelena Pop-Kostić

FOOD Photographer recipe developer cookbook author cookbook designer

Healthy Butternut Squash and Coconut Milk Stew with Chickpeas and Peppers

nutritional value

A comforting, nutritious, and fulfilling meal, yet pleasantly light. Butternut squash forms the body of the dish, rich in beta-carotene, whilst chickpeas provide a source of plant-based protein and fibre. The dish is seasoned with sumac for its lemony scent and Aleppo pepper for a subtle edge. You might opt for something stronger, such as chilli flakes, but my husband currently avoids spicy food, and Aleppo peppers are just perfect for us—aromatic with a mere hint of spiciness. This is a speedy dish to prepare, with the only time-consuming element being the cutting and peeling of the butternut squash. Scroll down for a video demonstrating how to efficiently prepare the squash.

healthy butternut squash and coconut milk stew

healthy butternut squash and coconut milk stew

Nutritious vegan butternut squash stew enriched with creamy coconut milk—it’s a hearty dish that is surprisingly light and incredibly satisfying.

For more recipes like this one, check here!

Serves 4

INGREDIENTS

  • 2 red onions, chopped
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 3-4 garlic cloves, finely chopped
  • 1 whole butternut squash, sliced, peeled and diced into 1-1.5cm cubes
  • 250ml water
  • 1 red bell pepper, sliced
  • 1 tin (425ml) chickpeas in water
  • 2 tsp Aleppo peppers
  • Freshly ground black pepper
  • 1 tin, 400ml, coconut milk
  • Handful of fresh herbs, chopped
  • Wide and shallow saucepan with a lid
Butternut squash, red peppers, chickpeas and coconut milk stew served on the table.
Chopped onions, garlic, red peppers and butternut squash on the chopping board and yellow tiles.

Ingredients Preparation:

1. Finely dice the onions.

2. Peel, deseed, and cube the butternut squash. Scroll down for the video!

3. Slice the peppers.

4. Rinse and drain the chickpeas.

Healthy butternut squash, chickpeas in the coconut milk stew in the red pot.

instructions:

1. In a large saucepan, gently sauté the diced onions in olive oil with a pinch of salt until soft and translucent. Add minced garlic and cook until fragrant.

2. Fold in the cubed butternut squash, ensuring it’s well coated with the sautéed onions. Pour in water and add Aleppo peppers, sumac, and freshly ground black pepper. Stir to combine.

3. Cover the pan and allow to simmer. The aim is to soften the butternut squash, which shouldn’t take long. Keep a close eye on the pan during this process.

4. Test the butternut squash’s tenderness by piercing it with a fork. Once it’s sufficiently soft, add the sliced peppers, drained chickpeas, and coconut milk.

5. Stir gently to combine all ingredients. Replace the lid and cook until the mixture just begins to boil, ensuring the peppers retain their crunch.

6. Taste and adjust the seasoning as needed.

7. Serve hot, garnished with freshly chopped herbs.

How to cut butternut squash video!

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