Stew, Soup and Chili ~ 3 of the many reasons I love Fall.
Add in some torn rustic bread plus cashew ‘parmesan’, and you have yourself Fall in food-form.
This stew features my favourite squash. Butternut. Just saying the name makes me drool.
This week has been all about moving house. So cooking up a batch of this comforting, nourishing, warming pot of goodness that will last for a week was much needed. Who has time to cook every night when you’ve got walls to paint, boxes to unpack, bed frames to build, lights to put in, house tours to do and clothes to get rid of? So yes, this stew is perfect for a busy week.
And be prepared to have a kitchen that smells better than your mom’s cookin’.
You could make a big batch and have a dinner party, or keep it for yourself as left overs in the fridge. The flavours will become better buds by the day as they chill together in the fridge.
The one, two, three, fours of cutting up your butternut squash. Cut, empty, peel, chop.
Butternut Squash is low in fat and high in fibre. This is the perfect combination for longevity and heart health. It’s also packed with potassium (bone health), and vitamin B6 (nervous system functioning). Now is the time to eat squash and pumpkins! Eating local and seasonal is the most nutrient-dense way to go.
Turmeric is incredibly anti-inflammatory. Inflammation is the precursor of disease, so keep this at bay by eating your turmeric! It’s also known to help depression and ward off cancer. It’s bright orange colour is packed with vitamin C. If you can get your hands on the turmeric root, do it! Fresh is best. Make sure you add in the pepper to help your body absorb the turmeric and experience all of the amazing benefits of this little orange root.
Chickpeas like all legumes and beans are packed with easily-digestible plant protein, low in fat, and high in complex carbs. They’ve got antioxidants like selenium to enhance the immune system and they’re high in manganese, magnesium, vitamin K, and calcium to help with bone health.
Time: 30 minutes
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 3 cm long thumb of fresh turmeric, grated (or 2 tsp turmeric powder)
- 1 tbsp curry spice (or curry paste)
- 1/2 tsp salt (himalayan is best)
- 1/2 tsp pepper
- 1 tsp garam masala
- 1 tsp cinnamon
- 1 medium butternut squash, peeled and chopped into bite-sized pieces (about 5 cups)
- 1.5 cups vegetable broth
- 3 cups coconut milk (out of a carton, not a full fat can)
- 1 small can of chickpeas, drained and rinsed
- 4-5 kale leaves, stemmed and roughly chopped
- 1/2 cup cashews (or pumpkin seeds for a nut-free version)
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- Sweat the onions, carrot and celery with a splash of water in a deep pot for a few minutes (until onions are translucent).
- Add in garlic, spices, salt and turmeric. Saute for 2-3 minutes.
- Add in butternut squash, stir for a minute to coat.
- Pour in vegetable broth and coconut milk, then bring to a boil.
- Stir, then simmer for 15 minutes, or until you can poke through the squash with a fork.
- Make cashew parmesan while you wait. Blend all ingredients together in food processor (mini processor is best) or high-speed blender until a parmesan consistency is achieved. If it gets stuck at the bottom of your machine, just double the recipe! You can store in a fridge for a few weeks.
- Ladle half of the stew into a blender and blend until smooth.
- Pour blended stew back into pot, then add chickpeas and kale.
- Let simmer another 2 minutes, et voila!
- Serve in your favourite bowl with warm bread on the side and cashew parmesan on top.
- YUM IN THE TUM