One Pot Curried Squash and Bean Stew. This is health in a bowl, all great ingredients simmering in a pot to a hearty, delicious, luxurious end result bowl of pure goodness!
Song of the day: Crazy On You - Heart
Have you ever had that feeling like you really need some good healthy food? I had one of those moments and wanted a warm, comforting bowl of veggies in a rich exotic broth! What did we do, well, the winter markets always bless us with so many great squashes and this particular Carnival squash was the perfect color and texture for this One Pot Curried Squash and Bean Stew!
The Ingredient list for One Pot Curried Squash and Bean Stew:
It may seem like a lot, however, all these ingredients are key to building the flavors of this stew:
- Carnival squash
- purple cipolline onion
- evo oil
- red chili flakes
- green onion
- red pepper
- canned mixed beans
- green curry paste
- vegetable broth
- coconut cream (or coconut milk)
Prepping the squash: I do it my way
Some find prepping a squash is a very difficult thing. It does have a very tough skin, however, if you do it my way, I guarantee, it will be a breeze. What I do is I first break the stem off and cut the squash in half. Secondly, I scoop and clean out the inner center. Thirdly, I cut the squash into wedges following the ridges on the squash. Then I use a pairing knife and cut off the peel. Lastly cut those wedges into nice bitesize bits!
We are not done the prep yet
Just a few more things before we get into the nitty gritty of things. The celery need to be washed and diced. Similarly, the red pepper and green onion also need dicing. Also, that beautifully washed kale thanks to Nicoletta that needs to be roughly chopped, along with mincing the garlic. There, our prep is done, and we are ready to get this One Pot Curried Squash and Bean Stew together. How exciting, right?
Let's get cooking with the right pot
I want to use a crock pot. This oval Le Creuset works amazing. The thing about these cast pots is that they provide a nice even heat which is a great way to get those ingredients all incorporated. I drizzle the olive oil into the pot, toss in the minced garlic, red chili flakes, and a pat of butter. Turn on the heat and get those onions sweating getting all jacked up with flavor.
A good time to season a bit
I always season this with salt, pepper, paprika, onion, and garlic powder. Then in goes the red pepper, celery, squash, mixed beans, and the green curry paste. You can use powdered curry too. One word of advice: be careful with the green curry paste. A little dab will do you! If you like it hot, then add more.
This cooks for about 10 minutes and then in goes the kale to wilt. Finally vegetable broth. You want this to simmer. I always have coconut milk or cream in the pantry. This is going to bring a nutty sweetness to the mix. I cover and turn the heat very low. It simmers for another 15 minutes and that my friends is how this One Pot Curried Squash and Bean Stew comes together. Easy breezy, right?
Time to plate this lovely stew
Garnishing is always a must to me. It is like putting the icing on the cake. For savory it is that freshness and color that just heightens the visual of this dish. More so, I wanted a very aromatic herb I could have gone with basil, however my intuition was screaming cilantro. I am so glad I listen to my inner voice. The cilantro, aromatically with the curry and coconut, was absolutely heavenly!
A thing of beauty, flavor and texture!
Does this not look truly beautiful? I love that golden hue, those little hits and pops of color from the red pepper, beans, squash, and cilantro. The aroma is sweet, spicy, nutty, and I only want to say one thing. Let's eat!
Wow, amazing, the squash melts on my tongue while the red pepper has that lovely beautiful bite. The celery, and those onions, are like velvet, and that broth silky, exotic. The flavors just swirl: spice from the curry, sweetness from the squash and onions, nuttiness from the coconut cream, and all that earthiness from the beans. I am feeling wonderful. Each spoon bringing me health and wellness, along with comfort and fulfillment. This One Pot Curried Squash and Bean Stew is just the meal you're looking for to feel great!
One Pot Curried Squash and Bean Stew. This is health in a bowl, all great ingredients simmering in a pot to a hearty, delicious, luxurious, end result, bowl of pure goodness!
- 1 Carnival squash
- 2 small purple cipolline onions minced
- 2 cloves garlic minced
- 2 green onions chopped
- 1 stalk of celery diced
- pinch of dried red chili flakes
- ½ tsp each onion, garlic, and paprika powder
- 1 can mixed beans
- 1 tsp green curry
- 5 cups vegetable broth
- small can of coconut milk or coconut cream
- salt and pepper to taste
- 2 tbsp chopped cilantro
Prepping the Carnival squash
- Break the stem off the squash and cut in half. Scoop out all the seeds and pulp.
- Cut squash into wedges following the ridges of the squash as a guide. Pell the skin off and cut into nice bite size pieces. Continue this until all squash is cut up. Place in a bowl and set aside.
- In a crock pot or large soup pot drizzle in olive oil. Toss in garlic, onion, red chili flakes. Turn on heat to medium and stir. Saute for about 2 minutes then add a pat of butter. Season with salt, pepper, onion, garlic and paprika powder. Stir again.
- Throw in celery, red pepper, and squash stir until well incorporated, then add in beans. Sauté for 5 minutes.
- Pour in vegetable stock and stir. Partially cover, turn heat down a bit, and simmer for 15 minutes.
- Time to add the coconut cream, a good stir, and then partially cover again. Simmer for another 10 minutes.
- Ladle soup into bowls and garnish with fresh cilantro and serve!
You could use delicata, butternut, acorn, or even a red kury squash instead of the carnival.
If you want it spicier, add more green curry or red chili flakes.
Chicken stock would also work for the broth.
- Category: Soup
- Method: stove top
- Cuisine: Fusion
Keywords: carnival squash, green curry, green onion, coconut cream, vegetable stock, red pepper, purple cippolini,, garlic, cilantro,