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Jamaican Squash & Coconut Stew

Jamaican Squash & Coconut Stew

Rating
4.5rating out of 5

(5310 reviews from our customers)

Prep Time

35 min

Cuisine

Jamaican

Caribbean cuisine is a melting pot of flavours from across the globe. For this plant-based stew you'll blend warming spices with chilli, coconut and sweet potato, and serve with a pineapple salsa. Yum!

Prep Time

35 min

Cuisine

Jamaican

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Pineapple-in-juice
1 can of pineapple slices (220g)
brown-rice
130g brown rice
Red-chilli
1 red chilli
Tomato
1 tomato
garlic-clove
1 garlic clove
fresh-coriander
10g coriander
ground-coriander
2 tsp ground coriander
ground-allspice
1 tsp ground allspice
mild-curry-powder
1/2 tbsp curry powder
Romano Pepper
1 Romano pepper
butternut squash cubes
120g butternut squash cubes
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Tomato-paste
1 tomato paste sachet (16g)
FLECKED coconut cream 50g
50g solid coconut cream
You Will Need
Vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of pineapple (220g)
  • 130g brown rice
  • 1 red chilli
  • 1 tomato
  • 1 garlic clove
  • 10g coriander
  • 2 tsp ground coriander
  • 1 tsp ground allspice
  • 1/2 tbsp curry powder
  • 1 Romano pepper
  • 120g butternut squash cubes
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 50g solid coconut cream
Typical Values per 100g per serving
Energy 604 kJ
144 kcal
2370 kJ
564 kcal
Fat
of which saturates
5.5 g
4.5 g
21.6 g
17.5 g
Carbohydrate
of which sugars
20.9 g
6.4 g
82.2 g
25.2 g
Fibre 3 g 11.6 g
Protein 2.9 g 11.3 g
Salt 0.67 g 2.61 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of pineapple (220g)
pineapple, pineapple juice
130g brown rice
brown basmati rice (100%
1 red chilli
red chilli
1 tomato
tomato
1 garlic clove
garlic
10g coriander
coriander(100%)
2 tsp ground coriander
ground coriander
1 tsp ground allspice
ground allspice pimento
1/2 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
1 Romano pepper
red romano pepper
120g butternut squash cubes
butternut squash
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 tomato paste sachet (16g)
tomatoes
50g solid coconut cream
coconut 100%
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 1264.

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

2 Jamaican Squash & Coconut Stew

Meanwhile, deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped pepper and butternut squash cubes and cook for 4-5 min or until starting to caramelise

3 Jamaican Squash & Coconut Stew

While the vegetables are cooking, boil a kettle

Dice the tomato[es]

Peel and finely chop (or grate) the garlic

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

4 Jamaican Squash & Coconut Stew

Remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the Knorr vegetable stock cube[s]tomato paste and chopped coconut cream in 300ml [550ml] boiled water – this is your coconut stock

Remove the pineapple rings from the can and reserve the juice

5 Jamaican Squash & Coconut Stew

Add the ground coriander, allspice and curry powder to the pan and cook for 30 secs or until fragrant

Once fragrant, add the chopped garlictomato and half of the chopped chilli (can't handle the heat? Go easy!) and cook for 1 min further

Add the coconut stock and the pineapple juice (save the pineapple for later!) and cook for 15 min or until the squash is fork tender

6 Jamaican Squash & Coconut Stew

While the squash is cooking, chop the pineapple rings roughly

Chop the coriander finely, including the stalks

Combine the chopped pineapple, the remaining chilli (remember to go easy if you’re not a fan of spice!) and half of the chopped coriander (you'll use the rest later!) - this is your pineapple salsa

7 Jamaican Squash & Coconut Stew

Once the squash is fork tender and the sauce has thickened, stir through the remaining coriander – this is your squash & coconut stew

8

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Serve the squash & coconut stew next to the cooked brown rice

Top with the pineapple salsa

Enjoy!

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