So my husband has not fully embraced vegan/vegetarian eating – but he has not fought it either. He has tried the soy creamer and not once made a face at a dinner of beans and rice (again). I even got him to watch Forks Over Knives without falling asleep.
I took it as a sign of true support when I received an email with the subject line “Sounds good” and opened it to find just a list of ingredients, which I assumed were to be combined into a stew. I put my own spin on it and on Saturday, we had a tasty, unctuous black bean, butternut squash and coconut milk stew that even the kids seemed to like.
You could easily prepare it in the slow cooker, but I did it stovetop:
- 1 large can of black beans – rinsed and drained
- 1 can of coconut milk – unsweetened
- 1 cup of cubed butternut squash
- 1 can of diced tomatoes (use organic)
- 2-4 cloves of chopped garlic
- ½ cup minced yellow onion
- 1 teaspoon fresh grated ginger
- 1 tablespoon olive oil
- 1 tablespoon of curry powder
- 1/2 cup vegetable broth
- ½ of a whole Serrano chile – minced
- Several handfuls of baby spinach
Saute the onion and garlic in the the olive oil until soft, but not colored. Add the beans, coconut milk, tomatoes, ginger, curry, broth, chiles and squash. Cook about 20-30 minutes, until the squash is soft. Just before serving, stir in the baby spinach so it stays green and fresh. Ladle over brown rice.
To lighten the dish, use light coconut milk – but the regular kind does have a richer flavor. You could substitute sweet potatoes for the squash if necessary.