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.
1,138 Reviews
Cals 808 · Prot 18 · Carbs 111 · Fat 37
Vegan
Try Hello Chef Now
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.
1,138 Reviews
Cals 808 · Prot 18 · Carbs 111 · Fat 37
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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*
20 ML
Ketchup
20 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
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) 3377 / 808
Fats (g) 37.2
of which saturated (g) 22.8
Carbohydrates (g) 111
of which sugars (g) 31.8
Fibers (g) 18.9
Proteins (g) 18.1
Salt (g) 2.8
*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

Prep

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.
Sweat

2 Sweat

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

3 Simmer

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

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 and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.
Tip! Washing quinoa with warm water before draining it, helps remove any bitter-tasting components known as saponins from its surface.
Prep salsa

5 Prep salsa

Meanwhile, peel the mango and cube it. Roughly chop the coriander. Finely chop the chilli. Squeeze the lime into a bowl. Add the mango, coriander and chilli (spicy!). Season with salt and pepper and toss.
Serve

6 Serve

Serve the squash and coconut stew over the quinoa and top with the mango salsa.
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