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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, garlic, and celery in coconut oil over medium heat until softened.
Add paprika, turmeric, and chilli powder and stir to combine.
Add butternut squash and green beans and cook for a further 5 minutes.
Stir in the tomatoes and water.
Bring to the boil, reduce heat, cover and simmer for 20 minutes.
Add the butter beans, coconut cream, and a good grinding of black pepper.
Continue simmering, uncovered for 10-15 minutes until the butternut squash is cooked.
Sprinkle with coriander.
Serve and enjoy.
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For a spicier stew, increase the amount of chilli powder.
Substitute coconut cream with regular cream for a different flavor.
Can I use a different type of squash?
Yes, you can substitute butternut squash with other types of squash like acorn or kabocha.
Is there a substitute for coconut cream?
You can use regular cream or a plant-based cream alternative.
How can I make this stew thicker?
Simmer the stew uncovered for a longer time to reduce the liquid.
Can I freeze the leftovers?
Yes, this stew freezes well. Store in an airtight container for up to 3 months.
What can I serve with this stew?
This stew pairs well with rice or crusty bread.
