Bold flavors, adaptable add-ins, and irresistible comfort food appeal make this a winter weeknight winner. Warming curry powder, chili, turmeric, and ginger add depth to seasonal vegetables and legumes for a stew that’s delicious over rice or served in a bowl with naan for dipping (or both!). Leftovers can be packed up and enjoyed for tomorrow’s lunch.
2 Tbsp coconut oil or extra-virgin olive oil
1 onion, diced
2 lbs butternut squash, peeled, seeded, and cut into 1/2 inch cubes
1 Tbsp grated fresh ginger
3 garlic cloves, minced
1 Tbsp curry powder (mild, medium, or hot)
1/2 tsp ground cumin
1/2 tsp ground turmeric
2 cups water
13 1/2 oz can coconut milk
2 cups cooked chickpeas
1/3 cup red lentils, washed and picked over
1 Tbsp vegetable bouillon paste or powder
1 cup finely chopped cauliflower florets
2 Tbsp lemon juice
Warm cooked rice or vegan naan, for serving (optional)
Plain vegan yogurt, for serving (optional)
In large Dutch oven or pot, heat oil over medium heat. Add onion, squash, ginger, and garlic. Sauté for 8 to 10 minutes, until onion is translucent. Add curry powder, cumin, and turmeric and sauté for a further 2 minutes, until spices are toasted and fragrant.
Stir in water, coconut milk, chickpeas, lentils, and bouillon. Bring mixture to a boil, reduce to a simmer, and cover. Cook for 25 to 30 minutes, until squash is tender, red lentils are cooked and breaking down, and stew is thickened.
Stir in cauliflower and lemon juice, cover again, and cook for another 10 minutes, until cauliflower is very tender. If stew is too thick for your liking, add splashes of water until you reach your preferred consistency.
Serve warm over rice or in bowls with naan for dipping, as well as a dollop of vegan yogurt, if desired.
Tip: Toss sliced cucumbers with a squeeze of lemon juice and a pinch of salt for a simple side salad; it’ll cool your palate.