Abobora com Coco (Butternut Squash and Coconut Stew)
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Ingredients
- 800 g butternut squash, peeled and cubed
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tbsp fresh ginger, grated
- 400 ml tinned coconut milk
- 1 lime, juiced
- 2 tbsp fresh coriander, chopped
- 300 g long grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 601 kcal
- Protein
- 10.2 g
- Carbohydrate
- 85.6 g
- of which sugars
- 9.1 g
- Fat
- 23.5 g
- of which saturates
- 17.2 g
- Fibre
- 7.2 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Heat the olive oil in a large pan and cook the onion, garlic and ginger for 5 minutes until softened.
- 3
Add the butternut squash and stir for 2 minutes, then pour in the coconut milk and 100ml water.
- 4
Bring to a simmer, cover and cook for 20-25 minutes, until the squash is tender, mashing a few chunks to thicken the sauce.
- 5
Stir in the lime juice and fresh coriander.
- 6
Serve over the rice.
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