"While working on this pot of goodness, I took feedback from the 500+ comments on its sweet potato sister recipe to heart. I noticed a lot of people saying that they doubled the ground spices, even on the first go! The spice increase was the first tweak I made for this remix! That is, minus the turmeric because I don't like to overdo it with that one. I do love the results in this butternut chickpea stew! A little more warmth and contrasting heat."
"The velvety texture of canned coconut milk is a natural flavor pal to squash. I've relied on it before with these butternut coconut noodles with greens. As an aside, this is a sleeper hit recipe that I wish more folks would try honestly! Coconut milk gives this butternut squash stew an effortlessly luscious texture without dairy. There's no ingredient like it!"
Vegan butternut squash stew combines ground coriander, cumin, chili, turmeric, fresh ginger, and garlic with canned coconut milk for a creamy, naturally sweet base. Chickpeas add protein and kale contributes sturdy, leafy texture that holds up in a silky, enriched vegetable stock. The ground spices are increased compared with a similar sweet potato version, with turmeric kept moderate. Coconut milk creates a luscious dairy-free mouthfeel. Spinach was tested but found too delicate. Finish with a drizzle of spicy chili crisp and a squeeze of fresh lime juice for brightness and heat.
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