Jamaican Squash and Coconut Stew

Name: Jamaican Squash and Coconut Stew with Quinoa and Mango Salsa
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 40 Grams of Spring onion; 10 Grams of Fresh thyme; 1 Piece of Tomatoes; 1 Tbsp of Olive oil; 2 Grams of Coriander powder; 2 Grams of Allspice powder; 2 Grams of Curry powder; 2 Grams of Garlic powder; 400 ML of Coconut milk; 20 Grams of Sambal oelek; 20 ML of Soy sauce; 16 Grams of Ketchup; 100 Grams of Mixed quinoa; 250 ML of Water; 1 Tsp of Salt; 1 Piece of Mango; 15 Grams of Fresh coriander; 1 Piece of Large red chilli; 1 Piece of Lime; 1 Tsp of Salt; 1 Tsp of Black pepper

with Quinoa and Mango Salsa

Jamaican food is a melting pot of flavours. This stew is a combination of warm spices, sweet squash, salty soy and creamy coconut.

290 Reviews

Cals 777 · Prot 15 · Carbs 100 · Fat 40

Vegan

Global Eats

30 min

Jamaican Squash and Coconut Stew with Quinoa and Mango Salsa

Jamaican food is a melting pot of flavours. This stew is a combination of warm spices, sweet squash, salty soy and creamy coconut.

290 Reviews

Cals 777 · Prot 15 · Carbs 100 · Fat 40

Vegan

Global Eats

Ingredients

Stew

Butternut squash

600 Grams

Spring onion

40 Grams

Fresh thyme

10 Grams

Tomatoes

1 Piece

Olive oil

1 Tbsp

Coriander powder

2 Grams

Allspice powder

2 Grams

Curry powder

2 Grams

Garlic powder

2 Grams

Coconut milk

400 ML

Sambal oelek

20 Grams

Soy sauce 9*10*11*

20 ML

Ketchup

16 Grams

Quinoa

Mixed quinoa

100 Grams

Water

250 ML

Salt

0.5 Tsp

Salsa

Mango

1 Piece

Fresh coriander

15 Grams

Large red chilli

1 Piece

Lime

1 Piece

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3248 / 777
Fats (g)	39.9
of which saturated (g)	21.6
Carbohydrates (g)	100
of which sugars (g)	32.5
Fibers (g)	16.8
Proteins (g)	15.3
Salt (g)	3.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel the butternut squash, slice it in half and, using a spoon, remove the seeds.
Chop the squash into bite-size pieces.
Trim and finely slice the spring onion.
Strip the thyme leaves from its stalks.
Roughly chop the tomatoes.

2 Sweat

Heat a large pan with a drizzle of oil over a medium heat.
Once hot, add the chopped butternut squash cubes.
Cook for 4-5 min or until starting to brown.
Add the spring onion, thyme, coriander, allspice powder and curry powder to the pan.
Cook for 30 secs or until fragrant.

3 Simmer

Once fragrant, add the garlic powder, tomatoes, coconut milk, sambal oelek (spicy!), soy sauce and ketchup.
Reduce the heat to medium-low.
Cook for 20-25 min or until the squash is soft.
Season.

4 Boil quinoa

Meanwhile, place the quinoa in a bowl, cover with warm water and rinse well.
Drain in a fine sieve.
Add the measured water to a saucepan.
Bring it to a boil over a high heat.
Once boiling, add the quinoa and salt.
Reduce the heat to medium-low and cover with a lid.
Simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.