Curried Butternut Squash and Sweet Potato Stew

~ jai

A cozy, hearty stew.

Inspired by Oh She Glows.

Curried Butternut Squash and Sweet Potato Stew

Print Recipe
Cook Time 2 mins
Total Time 52 mins
Servings 1 (each preparation makes 10 cups)

Ingredients
  

Ingredients by volume:

  • 1 yellow onion
  • 4 cloves garlic
  • 2 lb butternut squash (whole squash; 1.5 lb if buying pre-chopped)
  • 1 sweet potato (1 lb if buying pre-chopped)
  • 2 tbsp olive oil
  • .5 cup dried red lentils (or 28 oz canned chickpeas)
  • 2.5 cup vegetable broth
  • 14 oz canned diced tomatoes
  • 14 oz coconut milk
  • 6 oz tomato paste
  • 1.5 tsp tumeric
  • 1.5 tsp ground cumin
  • 1 tsp curry powder
  • .5 tsp chili powder
  • 1.5 tsp salt
  • .5 tsp ground black pepper
  • 2 tsp apple cider vinegar
  • 1 bunch chard (small)

Ingredients by weight:

  • 200 g yellow onion
  • 20 g garlic
  • 900 g butternut squash (whole squash; 680 g if buying pre-chopped)
  • 500 g sweet potato (whole potato; 450 g if buying pre-chopped)
  • 25 g olive oil
  • 95 g dried red lentils
  • 590 g vegetable broth
  • 400 g canned diced tomatoes
  • 385 g coconut milk
  • 170 g tomato paste
  • 3 g tumeric
  • 3.1 g ground cumin
  • 2.1 g curry powder
  • 1.2 g chili powder
  • 9 g salt
  • 1.2 g ground black pepper
  • 10 g apple cider vinegar
  • 170 g chard (whole bunch; 65 if buying just leaves)

Instructions
 

  • Prepare the ingredients: dice the onions. Peel and mince/press the garlic. Peel, seed, and dice the butternut squash into almond-size pieces. Peel and dice the sweet potato, also into almond-size pieces. You can chop the squash and potato into larger pieces if you want, but it will increase the simmer time in Step 5.
  • Saute the olive oil, onion, and garlic in a large pot over medium heat for 4-8 minutes, until the onion is softened. While the onion is softening, rinse the red lentils (or drain and rinse the chickpeas, if using those instead of lentils)
  • Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue stirring for 1-2 minutes.
  • Add the vegetable broth, diced tomatoes (with juices), coconut milk, red lentils, tomato paste, turmeric, ground cumin, curry powder, chili powder, salt, and black pepper. Stir well to combine.
  • Increase heat and bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered for about an hour, stirring occasionally, until the squash and potato are easily stabbed through with a fork and are starting to dissolve. Reduce the heat when the bottom of the pot starts to burn.
  • While the stew is simmering, stem and coarsely chop the chard.
  • After the squash and potato are done cooking, add the apple cider vinegar. Taste and adjust the other seasonings (eg. salt, black pepper, curry powder, chili powder) if desired.
  • Stir in the chard, and cook for another couple minutes until the leaves are wilted.