Updated: Oct 21, 2020
A luscious, flavourful stew with the perfect balance of sweet and savoury.
Here, subtly sweet squash, pairs beautifully with earthy flavours of turmeric, creamy coconut milk, and nutty bites of chickpeas. The stew is served over warm, fluffy brown rice, then topped with fresh avocado and cucumber.
This 'lunch bowl' is super easy-to-make, delicious, and best of all, nutritious!
See below for the full recipe and step-by-step video.
Yield 4 Servings
For The Lemon- Parsley Brown Rice
2 Cups Brown Rice
1 1/2 tsp Salt
2 Tbl Fresh Parsley
2 tsp Lemon Infused Coconut Oil- https://cgacaribbean.com/
1 tsp Garlic Infused Coconut oil -
3 Cups Boiling Water
Preheat oven to 375.
Add all of the ingredients to a deep baking dish stir to combine, then cover and bake in the oven for 1 hour.
Remove from the oven, then uncover and fluff the rice using a fork.
Cover again for another 5-10 minutes to steam or until ready to serve.
Yield 2 Servings
For The Coconut Squash Stew
1 Can Chickpeas
1 Cup Coconut Milk- https://www.rolandfoods.com/
1 Small Squash, peeled and diced
3 Small Tomatoes, diced
1 tsp Paprika
2 Tbl Fresh Parsley, roughly chopped
2 Garlic Cloves, minced
1 Tbl Coconut Oil
1 tsp Salt
1/2 tsp Turmeric
1/2 tsp Black Pepper
1/2 Cup Water
Add coconut oil to a heated pot on medium heat.
When the oil is heated, add the garlic, parsley, turmeric, black pepper, paprika and salt. Stir and saute until fragrant.
Now, toss in the diced squash and tomatoes, and stir to combine with the seasonings.
Pour in the coconut milk and water, stir and cover. Simmer on medium heat until the squash is tender.
Now, using an immersion blender, blend everything until the stew is smooth and creamy.
Add the chickpeas, and stir to combine and coat with the creamy squash stew. Simmer for approximately 2-5 minutes.
Remove from heat and serve over warm Lemon- Parsley Brown rice and top with sliced cucumbers and avocado.