Virtually as soon as humankind made bowls, stews became a mainstay of diets all over the world. With flavours that blend effortlessly, equally and amiably, it's no wonder that these simple mixtures of whatever's on hand transcend cultures, eras and trends. Nutritious, filling, and easy to make, they work for any place, any time. You may change up the starch, the meat or the veggies, but when it comes down to it, take a bowl of homemade stew, add some rustic bread and a chunk of artisanal cheese, and we figure you've pretty much got a perfect meal.
Curried butternut squash and carrot stew
Ingredients
- 4 cloves garlic
- 1 2-inch piece fresh ginger, peeled, cut into 4 pieces
- 1⁄2 jalapeno pepper, seeded
- 1⁄4 large Spanish onion, cut into 4 pieces
- 3 tbsp olive oil
- 2 tsp hot curry powder
- 2 tsp kosher salt
- 1 6-inch cinnamon stick
- 3 cups butternut squash, cut into 1⁄2-inch dice (about 2 lb squash)
- 2 cups carrots, cut into sticks
- 1 Granny Smith apple, peeled, chopped
- 1 cup coconut milk
- 1⁄2 cup water
- 1 19-oz (540-ml) can chick peas, rinsed and drained
- 1 cup fresh corn kernels (about 1 cob)
- 1 tbsp fresh squeezed lime juice
Cooking instructions:
Add the first four ingredients to a small food processor bowl and pulse until finely chopped. Set aside. Heat olive oil in a Dutch oven over medium heat. Add reserved garlic and onion mixture, curry powder, salt and cinnamon and cook about 5 minutes, stirring often. Remove cinnamon stick and add the squash, carrots and apple, continue to stir for 1 minute. Pour in coconut milk and water, mixing well. Cover and simmer over low heat for 10 minutes. Stir in chick peas and simmer, covered, another 10 minutes. Remove from heat, stir in corn and lime juice, cover and rest for 10 minutes. Serve.
Tip: Try with a pilsner, like Stella Artois.
Contributors: - recipes by Claire Stubbs, Paula Bowman, photos by Jim Norton
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