What a huge crowd-pleaser!! I made this stew for last night’s dinner, and I have been asked multiple times by all family members (including the dog, who got a tiny taste) to repeat it, so I figure it’s definitely worth sharing.
My version was adapted from this yummy recipe, compliments of Lighter, my favorite plant-based meal prep/planning resource. Thank you, Alexis, Micah, and team for this mouth-wateringly delicious recipe! We’ll be enjoying it for years to come.
And wanta know the best part? It makes enough for leftovers, and I am eating a bowl for my lunch as I type this blog post (hence the ugly photo above, which was taken as an after-thought about 4 spoonfuls in). 🙂
SUMMER SQUASH CURRY STEW
2 organic garnet yams (peeled and diced into small cubes)
2 organic yellow squashes (quartered and diced)
2 small organic eggplants (quartered and diced)
1 (10 oz) bag frozen organic cut green beans (couldn’t find fresh at the store)
1 cup organic red lentils
1/4 cup organic garlic (minced)
2 Tbsp organic coconut oil
1 can organic coconut milk
4 cups vegan “chicken” broth
3 tsp organic curry powder
2 tsp organic ginger
1 tsp organic cumin
1 tsp organic coriander
1 tsp Himalayan salt
Saute minced garlic in coconut oil until translucent, then add yams.
Stir together well, then add vegan “chicken” broth and coconut milk, along with curry powder, ginger, cumin, coriander, and salt.
Next, add squash, eggplant, green beans, and lentils. Stir well, and simmer for about 20 minutes (longer if you cut your veggies into larger pieces) until veggies and lentils are soft.
Optional: Serve with warm rice or quinoa.