Butternut Spicy Stew

by | Sep 17, 2021 | Dinner, Recipe | 0 comments


  • 400g can coconut milk
  • 1 tsp vegetable bouillon
  • (or veg stock cube)
  • 1 tbsp curry powder
  • 1 tbsp turmeric
  • ½tsp ground cardamom
  • 2 tbsp fresh ginger, grated
  • 400g tin chickpeas
  • 400g can diced tomatoes
  • 1 butternut squash peeled and cubed
  • (about 800g)
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • Pinch salt
  • 2 tbsp lemon juice plus 1 tsp lemon zest
  • 2 large spring onions, thinly sliced
  • 2 tbsp plain yoghurt


  1. In a large saucepan mix together the coconut milk,vegetable bouillon, curry powder, turmeric,cardamom, 1 tbsp grated ginger.
  2. Add the chickpeas, tomatoes, butternut squash, andonion and mix to combine. Bring to the boil andsimmer for about 20-30 mins. Make lemon-onion drizzle:
  3. In a small bowl, whisk together the olive oil, lemon juiceand zest, spring onions, remaining grated ginger and a pinch of salt.

Hi there! I’m Ionela, but you can call me Ella. I’m a certified Health and Nutrition Coach, Skin therapist and mom living in the beautiful Galway, passionate about the powerful effects of nutrition.

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