I have some very exciting news for you this week . . . we finally bought a slow cooker!! Don’t worry, I don’t actually expect you to be quite as thrilled as I am. I’m a little amazed that I actually lasted 6 whole months without one. So, now that my life is whole again, I had to find something to use it for. This curried butternut squash stew was the perfect solution!
I was a little (ok, a lot) ambitious and thought I could double the recipe. I got as far as adding the squash and half the cauliflower to the slow cooker before I realized there was no way it was going to work.
So, I pulled out a bowl and separated half of the cauliflower and squash into it. The rest of the recipe was divided evenly. All of the ingredients in the bowl were popped into the fridge to await their turn to the slow cooker the next day. It could not have been easier to make two batches of this.
After washing the slow cooker basin, I just dumped the contents of the bowl in and added the can of light coconut milk. That’s it! The house smelled amazing two days in a row, I have lots of delicious food in the freezer, and a fantastic lunch for the week.
With so few ingredients, I was slightly worried that the stew would be a little lacking in flavor, but it definitely is not! It is delicious. I’m serving it over rice, but it is just as good all on it’s own.
The one drawback to this recipe is preparing the squash. I don’t know about you but I always have to carefully consider how much prep time I want to spend when looking at a butternut squash recipe.
You might laugh, but for the longest time I thought that the way to peel a butternut squash was with a vegetable peeler. So many wasted hours! In case you’re in the same boat I was, do yourself a favor and skip the peeler. I find it’s much easier to go ahead and cut the squash into smaller pieces before cutting off the skin.
If you slice it in half lengthwise and then into horizontal slices you can easily see exactly which part needs to be removed. Then you can cut the pieces to the desired size.
I found this recipe on Running with Real Food and you can find it here. I’ve featured another recipe from Deryn previously but now I can’t remember which one! She has a great site and I love her easy, vegan recipes.
I added black beans to one and chickpeas to the other and they are both delicious, so go with your favorite!
- With 1/2 cup rice: 265 calories, 9 grams protein, 4 grams fat, 52 grams carbohydrates, 10 grams fiber