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Coconut Butternut Squash Stew

Don't be put off by the ingredient list - this is simple to make and well worth it. The result is a filling, fragrant stew that's bursting with flavour and goodness. Great news all round for veggies.
As with most stews and casseroles, this tastes even better the day afterwards when the flavours and spices have had a chance to settle. But can you bear to leave any?!


  • For the paste

  • For the stew


  • 1.

    Grind the chillies, spring onions, garlic and lemongrass to a paste in a processor, adding a little oil if necessary. Heat 1½ tbsp oil in a heavy saucepan over a medium-low heat. Add the chilli paste and cook, stirring until it is fragrant and no longer tastes raw.

  • 2.

    Add the coriander, turmeric, and paprika and stir for 1 minute. Add the coconut milk and simmer, stirring for 5 minutes.

  • 3.

    Stir in the stock and bring to a simmer. Reduce the heat to low and add the butternut squash, red pepper, cardamom, cinnamon stick and salt to taste. Simmer, partially covered until the butternut squash is tender and the sauce is reduced, about 20-25 minutes.

  • 4.

    Stir in the soy sauce, sugar and lemon juice and simmer for another 2 minutes. Serve garnished with coriander leaves.

  • 5.

    This is quite a wet stew. It can be thickened with cornflour paste if required. Serve with plain rice.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Coconut Butternut Squash Stew.


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