Easy cheap dinner recipes: squash and cauliflower stew
Homely vegetables are given a flavour-hit with lemongrass and coconut cream in this brilliant budget recipe
This one-pan stew uses credit-busting creamed coconut. It comes in a solid block and melts easily into soups and stews. It’s also a fraction of the price of coconut milk and keeps for ages, wrapped well, in the fridge.
Serves 4
- Heat 1 tbsp olive oil in a pan and sauté 1 chopped red onion and 400g chopped squash for about 10 minutes. Stir in 1 chopped garlic clove, 1 chopped lemongrass stalk and a 2cm piece chopped ginger. Season well. Add ¼ cauliflower, broken into florets and continue to cook for 3 minutes until the cauli takes on a bit of colour. Stir in ½ x 400g tin plum tomatoes. Break up the tomatoes with a wooden spoon. Pour in 600-800ml hot vegetable stock. Cover the pan with a lid and bring to the boil. Simmer for 10 minutes until the vegetables are tender.
- Stir in 50g creamed coconut and allow to melt into the stew. Spoon into bowls and scatter over chopped salted peanuts.
Vary the recipe
Stir in 2 large handfuls of spinach and allow to wilt in. Serve with steamed Thai rice.
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