Squash and Chickpea Stew With Lemongrass
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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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- 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
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Cooking Notes
thomas
Double up on Shallots, ginger, garlic, lemongrass; 1/2 as much water
i gave this three stars because…
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).
colleen b
Followed the recipe, no substitutions or additions. Sadly pretty flavorless.
Jane
Apologies for rating a recipe where I had to make adjustments - I chose this because I had both lemongrass and kabocha squash on hand, but I had to do some swaps (only had one shallot, used red onion; had no baby spinach, used some sliced choy sum). I was puzzled at first because of the salt and pepper (c vs say fish sauce and chiles), but it does make it fully vegetarian, and it does allow the lemongrass to shine - it has a fruity flavor that is really striking. It needed a lot of salt
Andrea
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.
Art
Agree with Thomas.More flavor, less water. No lemongrass up on the hill in Vermont, lemon zest had to do. Changes it up I know, but tasty.
katelynd Haugen
I used this recipe as more of an outline, I took the other reviewers advice and added curry paste for a little spice and fish sauce for a little umami. I did not add as much water, I added chicken stock instead about 2 cups. I agree that it would’ve been a little bland without the curry paste.
Somia
I made it tonight with several revisions as I liked the concept of it. I roasted a zucchini and a handful of brussels which I added at the very end with the spinach. Added turmeric and red chili powder and reduced water to 2 cups. I also added juice from a a whole lime. A very tasty meal!
Fantino
Great dish. Added lime zest, red pepper flakes, and some tamarind paste to add some tanginess
Sonna
I doubled shallots, ginger, garlic and lemongrass. Also used fish sauce for part of salt and a pinch of crushed red pepper. 3 tbs peanut butter. Still came out bland. Added more salt. It was okay but flavor isn’t worth the time and prep effort. I even employed my spouse to peel the squash and it took a hour plus
Kathryn Camp
Was anyone able to make this recipe in 35 min? Am I missing something? Is the time just for active cooking? It took me 45 min to prep the ingredients (gathering them, opening cans; peeling, seeding, and dicing a squash; peeling and chopping ginger; chopping shallots and garlic, dealing with the lemongrass, and pureeing half the stew), adding the spinach and Garni. The recipe notes 30 minutes for various cooking aspects (I added them up). So, 5 minutes for all that prep?
Coquille
Loved this. Used lime zest instead of lemongrass, as my husband hates it, and added extra ginger. Could really taste all the flavors working together with the basil garnish at the end.
Tom A
Halve the water and double up on onions and garlic and ginger, otherwise this is a bland watery mush that looks nothing like the photo. I think there must be a mistake in the recipe.
Pauline
I made this stew because I love all the ingredients. Sadly too much water many as have said. Why not veggie stock? And the prep! Yes. Peeling and chopping up a squash took a lot of time. I ended up enlisting help. This recipe has so much potential. I’m going to give it another go. But maybe I’ll cheat and buy prepared squash next time and use veggie stock.
MC
Tasteless baby food. Cannot be rescued with herbs and spices. Hard pass and unsave.
Delores Borealis
Made this largely as written and it was soooo good. Flavor is fresh, nuanced, and rich. My only modifications were to use 2 cups of bean cooking water along with 1 cup water; 1 cup onion instead of shallots; and butternut squash instead of Kabocha. My butternut was only 656 grams after discard BTW. At serving, we topped with various spicy peppers, chili paste and basil. Colors were incredibly vibrant. Really, I have no idea what reviewers were complaining about with this. It was hands-down am
Meg
As the comments suggested, I doubled the shallot and ginger and cut the water to 2 cups. I also added a half can of Thai red curry paste and a pinch of red pepper flakes. The dish turned out very well, and the spice level was medium.
GabrielleLA
has anyone made this with canned pumpkin? I have some of that but am all out of squash
Rachel
I wanted to like this so much, but even after significant additions to boost the flavour, it was just boring. Added fish sauce and red curry paste to build depth and umami. Increased the amount of shallots, ginger, garlic, and lemongrass, but should have added even more. I'd look for a different recipe next time. Especially as this took far too much time to qualify as a "weeknight" option.
if you make again
Extra peanut butter. So, so good!
Chilllam Makepeace Thackeray
Pretty good, actually. Next time I'd add some turmeric so that it doesn't look so much like vomit.
Brooklyn Beginner
This was delicious and really hearty! I added a tblsp more peanut butter than the recipe called for.
stephanie & clive
Also doubled ginger
Megan
Only substituted lemongrass paste for the stalks, and it was easy and delicious (my husband is a quick chopper ;-) but we were able to put this together while entertaining a toddler and baby with minimal stress. It wasn’t spicy, but it wasn’t supposed to be, and it did have good flavors. With a couple drops of cholula, it met all spiciness needs. The toddler wouldn’t try it (toddler moods!) but when we have it for leftovers, I’m pretty sure he’ll love it.
Ruchi D.
Made this for a weeknight meal. Good recipe and most ingredients are pantry staples. Only thing that is difficult to find is the lemon grass, especially if you don’t live in tropical areas or near an Asian supermarket. I swapped the lemongrass stalks for lemongrass puree from the grocery store fresh herbs section. I had to use about one table spoon to get desired flavor. Also swapped sweet potato for butternut squash, stirred in some spinach, and 1.5x the amount of ginger and shallots
RJD
Added tumeric, 1 green birdseye chili, doubled up on shallots, ginger, and 1 tablespoon lemongrass puree, with lime juice
Lindsay
No lemongrass so I used red curry paste, a delicata squash that I did not peel since that’s what I had, 2 cups of water. Very good with these changes!
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