And just like that, we are once again in winter wonderland!
Since the quick change in weather and all the snow we’ve been having here in Calgary, all I want these days is hot stews and soups. Rich, comforting, and warm not only in temperature, but also in flavour – this stew answers all these requirements!
My partner’s parents came back from BC about a month ago and brought back a variety of amazing squashes, some of those I’ve never had before – we had Delicata, white acorn, Pink banana squash, Kabocha (one of my favourites) and Uchiki Kuri (pictured below) – we’ve been enjoying soups and curries, roasted squash on the bbq, mashed squash and delicious pies. And this evening for dinner – we are having this beautiful curried stew!
You can use any kind of squash in this recipe – their texture may vary once cooked, but they will all taste delicious!
Prep time: 25 mins
Cook time: 40 minutes
Serves 3-4
 |
 |
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 3 garlic cloves, sliced
- 2 tbsp minced ginger
- 2 cups cubed squash
- 2 carrots, sliced
- 2 cups water
- 2 cups cooked chickpeas
- 2 cups cauliflower florets
- ½ cup coconut milk
- 1 small bunch Swiss chard* roughly chopped (about 2 packed cups)
- 2 tsp curry powder
- 2 tsp chili powder
- 1 tsp paprika
- 1½ tsp sea salt
- ½ tsp ground pepper
- A pinch of cayenne
- A handful of cilantro leaves, for topping
* Make sure to use the stems of the chard as well, as they have lots of flavour and a nice texture!
Instructions
Heat a medium-large saucepan and add the oil.
Sauté the onions, garlic, and ginger on medium heat for 5 minutes until soft.
Add squash and carrots and sauté for 5 more minutes.
Add 2 cups water, cover with a lid and bring to a boil.
Once boiled, reduce heat, add cooked chickpeas and cauliflower, and simmer for 30 minutes.
Add coconut milk, chard and spices. Mix well and remove from heat.
Garnish with cilantro.
Serve over rice or quinoa, or just on its own.
Got extra veggies in the fridge? you can add yams (cubed), tomatoes (diced), celery (diced) etc to this stew – they will be welcomed by the other veggies!
Got a huge squash you don’t want to use all at once? peel and cube it, and keep it in the freezer – it’s a great thing to have all prepped – ready to roast, sear, or add to a soup!
Uchiki Kuri Squash
Beautiful rainbow chard 
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media
