Meatless Monday: Curried Squash Stew
Have you heard of Meatless Monday? We don’t eat meat every night. When do eat meat, it’s local, hormone-free, free-range/grassfed, etc. So on the whole I’m not too concerned about the carbon footprint of our protein choices, but I do think it’s important to have a varied, balanced diet and would like to expand my meatless repertoire beyond pastas and quesadillas. So I’ll periodically be posting Meatless Monday recipes that emphasize beans, whole grains and other forms of protein. Please suggest your favorites, too!
This week’s recipe was inspired by the beautiful piece of fresh ginger and two small acorn squash we got in our CSA bag from Potomac Vegetable Farms. Butternut squash would be a little easier to work with here, as its smooth skin can be easily peeled eliminating the extra cooking step with the acorn squash. But use whichever you prefer. If you do use the acorn squash, reserve the shells for a fun serving dish with high kid-appeal.
Recipe: Curried Squash, Potato and Bean Stew
- 2 medium-sized acorn squash
- 2 cloves garlic, finely chopped
- 2 small yellow onions, chopped
- 1-inch piece fresh ginger, peeled and finely chopped (about 1 tablespoon)
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 cup water
- 8 fingerling or banana potatoes, chopped
- 1 cup coconut milk
- 1 15-ounce can garbanzo beans,* rinsed and drained
- cilantro, optional
If using acorn squash: Halve squash and remove seeds. Place cut side down on lightly-oiled baking sheet and roast at 400 degrees for 10-15 minutes, until slightly soft. Cool, then scoop flesh out and cut into 1/2-inch chunks.
If using butternut squash: Peel, halve and remove seeds. Cut into 1/2-inch chunks and add to stew with the potatoes.
Heat olive oil in dutch oven over medium heat. Add garlic and onion and cook 4-5 minutes, until soft and translucent. Add ginger and cook 1 minute. Stir in seasonings and cook 1 additional minute. Add water, stir, then add potatoes and coconut milk to pan. Cover and simmer 20 minutes, until potatoes are fork tender. Add beans and acorn squash to pan and cook another 10 minutes. Makes 4-6 servings.
Notes: I served this stew over brown rice. I intended to use garbanzo beans, but didn’t have any on hand so navy beans stood in instead. You can garnish with cilantro, but it’s actually some spinach from our CSA in the picture.
Get more Meatless Monday recipe ideas from Kim O’Donnel at True/Slant … and please leave a comment with any meatless recipes you’ve enjoyed recently!