Curried Pineapple Coconut Winter Squash Stew

I absolutely love curries. They are so unique and come in a variety of different flavours and colors, all with varying spices and ingredients. Surprisingly you do not have to enjoy spicy foods in order to be a fan. As a matter of fact there is a curry flavour for everyone, from sweet to sour, and spicy to bland.

The taste brings back vivid memories of my time traveling throughout Southeast Asia. If you have yet to travel there, let me tell you that the food is absolutely amazing! Not to mention that the culture, people, in addition to the beautiful landscapes make it such an unforgettable place to visit.

Although all of the food is amazing throughout this region, Thai curries definitely stole my heart. There are so many different flavours from the more common green and red curry, to the less common panang and massaman curries. All of them are delicious and are usually served with a choice of protein, rice, and stir fried vegetables. In essence, a complete and balanced nutritious meal.

If your looking for more delicious curries, check out this amazing Madras Chicken Curry recipe.

Curried Pineapple Coconut Ambercup Squash Soup

My inspiration for this Curried Pineapple Coconut Ambercup Squash Soup arose from my love of South East Asia. Being that it is now harvest season here in Canada, I incorporated the sweet and savory tropical flavours with a taste of home by adding some tasty ambercup squash.

Ambercup squash is a winter squash, and is round and bright orange in color somewhat resembling a pumpkin. Along with other squashes, ambercup squashes are jam packed with nutrition. As a matter of fact, it is rich in vitamin A, vitamin C, and contains many other vitamins and minerals including vitamin E, thiamin, magnesium and folate.

Delicious #Vegan & #GlutenFree Curried #Pineapple #Coconut Ambercup #Squash #SoupClick To Tweet

In the event that you cannot obtain ambercup squash, you can easily substitute it for another sweet winter squash, such as butternut squash. The end result will still be a delicious and savory soup, coupled with thoughts of a hot tropical getaway.

Curried Pineapple Coconut Winter Squash StewTo make the Curried Pineapple Coconut Ambercup Squash Soup, spray a large pot with cooking spray and heat to medium-high heat. First add the onion and cook until it is translucent. This should take about 5 minutes, making sure to stir constantly. Then add the garlic and ginger, and cook for one minute. Additionally add the curry powder, stir and evenly mix for 30 seconds.

Then add the coconut milk, vegetable broth, squash, and thai chili. Heat until boiling, then reduce to simmer and cover for 15 minutes.

Add the chickpeas, green pepper, pineapple, cilantro, along with the quinoa to pot. Cover and continue simmering for additional 10 minutes, or until squash and pineapple are tender and quinoa is soft.

Garnish with additional cilantro and flaked coconut (optional). Serve warm and enjoy.

Curried Pineapple Coconut Winter Squash Stew

 

Curried Pineapple Coconut Ambercup Squash Soup
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Average: 5/5
2 ratings

Yield: 12 cups

Serving Size: 4 cups

Curried Pineapple Coconut Ambercup Squash Soup

Ingredients

  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1.5 tsp fresh ginger, minced
  • 1.5-2 tbsp curry powder
  • 1 can coconut milk, light
  • 4 cups vegetable broth, low sodium
  • 4 cups ambercup squash, peeled and cut into bite size pieces (or favorite winter squash)
  • 1 thai chili, finely chopped
  • 1/2-1 tsp of cilantro (or to taste), dried
  • 1 19 oz can chick peas, drained and rinsed
  • 1 green pepper, chopped
  • 1/2 medium pineapple, cored and cut into bite size pieces
  • 1 cup quinoa, uncooked
  • Shredded coconut (optional)

Instructions

  1. Spray a large pot with cooking spray and heat to medium-high heat. Add the onion and cook until translucent, about 5 minutes making sure to stir constantly. Add the garlic and ginger, cook for one minute. Then add the curry powder, stir and evenly mix for 30 seconds.
  2. Add the coconut milk, vegetable broth, squash, and thai chili. Heat until boiling, then reduce to simmer and cover for 15 minutes.
  3. Add the chickpeas, green pepper, pineapple, cilantro and quinoa to pot. Cover and continue simmering for additional 10 minutes or until squash and pineapple are tender, and quinoa is soft.
  4. Garnish with additional cilantro and shredded coconut (optional).

Notes

407 calories, 9g fat, 73g carbohydrate, 13g fiber, 15g protein

http://www.euphorianutrition.ca/curried-pineapple-coconut-ambercup-squash-soup/

 

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