Rating: 5 stars
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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 

Grace Parisi
September 2013

Gallery

Credit: © Con Poulos

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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