Squash and Coconut Milk Stew

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/4 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 3 cups vegetable broth
• 2 cups squash, cubed
• 1 cup coconut milk

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the cumin, smoked paprika, turmeric, ginger, coriander, cinnamon, cardamom, black pepper, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add the salt, vegetable broth, and squash. Bring to a boil, then reduce the heat to low and simmer for 15 minutes or until the squash is tender.
5. Stir in the coconut milk and cook for an additional 5 minutes.
6. Serve warm.

Interesting Facts

• Squash is a type of winter vegetable that is packed with vitamins and minerals.
• Coconut milk is a dairy-free alternative to traditional cow’s milk.
• The combination of spices used in this stew creates a unique and delicious flavor.