Coconut Curry Acorn Squash and Beet Stew
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 medium acorn squash, peeled and cubed
- 2 medium beets, peeled and diced
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until the onion softens.
- Stir in the red curry paste and cook for one minute to release the flavors.
- Add the cubed acorn squash and diced beets to the pot. Pour in the vegetable broth and bring to a simmer.
- Cover and cook for 25 minutes until the squash and beets are tender when pierced with a fork.
- Stir in the coconut milk. Season with salt and pepper. Simmer uncovered for 5 more minutes.
- Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.
Notes
Peel the beets under running water to reduce staining on your hands and cutting board. If the stew thickens too much after cooling, add a splash of broth when reheating. The lime at the end brightens the curry without overpowering the coconut base.
Course: Soup
Cuisine: Asian
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Asian
Equipment: Large Pot, Knife, Cutting Board