Squash and Chickpea Stew With Lemongrass
Published Feb. 17, 2023
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil, such as safflower or canola
- 1cup finely chopped shallot
- 2lemongrass stalks, tough outer layer discarded and stalk cut into thirds
- 3garlic cloves, minced
- 2tablespoons minced fresh ginger
- 2tablespoons creamy peanut butter
- 2½pounds kabocha squash (1 small), peeled, seeded and cut into ½-inch cubes (about 3 ½ cups)
- 1(15-ounce) can chickpeas, rinsed
- 1cup unsweetened coconut milk, stirred
- Kosher salt and black pepper
- 5ounces baby spinach
- 1tablespoon lime juice
- Cooked basmati rice and chopped basil, for serving
Nutritional analysis per serving (4 servings)
500 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 65 grams carbohydrates; 11 grams dietary fiber; 11 grams sugars; 16 grams protein; 989 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven, heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 3 minutes.
- Step 2
Meanwhile, using a meat mallet or the bottom of a small pot, crush the lemongrass pieces to split open the stalks. (This helps release the aroma and flavor.) Add lemongrass, garlic and ginger to pot and stir until fragrant, 1 minute. Add peanut butter and cook, stirring constantly, until well blended and lightly caramelized on the bottom of the pot, about 2 minutes. Add squash, chickpeas, coconut milk and 3 cups water; season with salt and pepper. Bring to a boil over high heat, stirring to lift up any browned bits on the bottom of the pot.
- Step 3
Cover, reduce heat to medium-low and cook at a lively simmer until squash is tender, about 20 minutes. Uncover, discard lemongrass and continue to cook stew, mashing half of the squash and chickpeas, until thickened, another 5 minutes. Add spinach and stir until wilted. Turn off heat, add lime juice and season with salt and pepper.
- Step 4
Divide curry among 4 bowls and top with basil. Serve with rice.
Private Notes
Comments
Double up on Shallots, ginger, garlic, lemongrass; 1/2 as much water
The only zing you get is from the citrus and frankly that's not enough. It needs some spice. Red pepper flakes or powder or cayenne would do some good. The color isnt vibrant. And that's because there's no curry powder or turmeric (but I realize the flavor profile will change so I didn't add any).
Thank you, Thomas. I doubled up on the lemongrass, shallots (sliced- no need to mince), ginger and garlic (5 cloves) close to what Thomas advised. I used 2c of water and the whole can of coconut milk. I used 2 heaping T of peanut butter. Came out great- but took a lot of changes.
I added more ginger and used prepared lemongrass paste (guessed amount) as well as jarred minced garlic and a kabocha squash I had already roasted (for Claire Saffitz’ turmeric kabocha cake) so it came together quickly and that, for me, made it a good weeknight meal.
I read dozens of comments before starting. #1 tip: use "Thai Spice" paste (2-3 TBS) sold in tubes in chilled produce shelf. I couldn't find fresh lemongrass in three markets. tip #2: 20 oz bag of peeled and cubed butternut squash, also in produce section. 5 cloves garlic, 2 c broth instead of 3 1/2 c water, 1/2 can LF coconut milk, microplaned the ginger. 3 TBSP PNB. Squash took 45 mins - not 20- to get tender. Then pureed half the mixture with immersion blender. Lime juice essential. excellent!
As others have said, this needs more spicing. Squash and Chick Peas are good flavor carriers. Adding curry is one option. We also served with mango chutney and chili crisp. That really helped. Be bold.