A hearty, nourishing stew with warm spices and a creamy coconut base.
Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3–4 cloves garlic, minced
- 3 cups diced butternut squash
- 1 large sweet potato, diced
- 3 cups vegetable broth
- 1 can diced tomatoes
- 1 can coconut milk
- ½ cup red lentils
- 3 tablespoons tomato paste
- 1½ teaspoons turmeric
- 1½ teaspoons cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne
- Salt and pepper to taste
- 3 teaspoons apple cider vinegar
- 1 bunch chard or greens
Instructions
- Heat oil in a large pot and sauté onion and garlic until softened.
- Add squash and sweet potato and cook briefly.
- Stir in broth, tomatoes, coconut milk, lentils, tomato paste, and spices.
- Bring to a boil, then simmer for 30 minutes until vegetables are tender.
- Stir in vinegar and greens and cook until wilted.
- Adjust seasoning and serve.
