Kenyan · beginner
Kenyan Coconut Pumpkin And Peanut Stew
A comforting coastal Kenyan stew featuring tender butternut squash cooked in a rich sauce of smooth natural peanut butter, coconut milk, curry spices, and fresh tomatoes.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat coconut oil in a Dutch oven or medium pot over medium heat.
- 02
Add diced yellow onion and saute for 4 minutes until soft and fragrant.
- 03
Add chopped tomatoes and curry powder, stirring constantly for 3 minutes until tomatoes break down into a rough paste.
- 04
Whisk peanut butter into warm vegetable broth until smooth, then pour into the pot along with coconut milk.
- 05
Add cubed butternut squash, bring the mixture to a simmer, then lower heat to medium-low and cover.
- 06
Simmer for 15 minutes, stirring occasionally, until squash is fork-tender and sauce is silky and thick.
A LITTLE KITCHEN KNOW-HOW
Nut Butter Emulsification
Whisking peanut butter into warm broth before adding to hot cookware to form a cohesive, velvety curry sauce without oil separation.
Notes from the kitchen
- Cut squash into uniform cubes to ensure even cooking throughout the stew.
- If sauce thickens too quickly before squash is tender, splash in 2 tablespoons of warm water.
- Original home-cooking adaptation inspired by Kenyan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
