Recipes Senegalese Okra Stew 5.0 (5,912) 1 Review This vegetarian stew is rich and satisfying. Its creamy texture comes from the cashew butter that’s stirred in at the end. Slideshow: Light Stews By Grace Parisi Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 45 mins Yield: 4 Ingredients 2 tablespoons vegetable oil 1 small sweet onion, sliced 1 tablespoon minced peeled fresh ginger 2 garlic cloves, minced 1 habanero, seeded and minced 1 tablespoon ground cumin 1/2 teaspoon ground turmeric 1 1/2 cups 1/2-inch cubed butternut squash Salt 3 1/2 cups low-sodium vegetable broth 3/4 pound okra, trimmed and sliced crosswise 3/4 inch thick 1/4 cup cashew butter Cilantro leaves, for garnish Directions In a large, heavy pot, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring occasionally, until softened, 5 to 6 minutes. Add the habanero, cumin and turmeric and cook, stirring, for 2 minutes. Add the squash, season with salt and cook, stirring, until the squash is coated with the seasonings in the pan. Add 3 cups of the broth and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the squash is nearly tender, 5 to 6 minutes. Stir in the okra and cook until tender, about 3 minutes. In a bowl, whisk the cashew butter with the remaining 1/2 cup of broth. Stir the mixture into the stew and simmer for 5 minutes. Serve the stew in deep bowls, garnished with cilantro. Make Ahead The stew can be refrigerated overnight. Rate it Print