Editorial sample recipeKenyanbeginnerHalalVegetarianVeganGluten-FreeDairy-Free

Kenyan Coconut Pumpkin And Peanut Stew

Name: Kenyan Coconut Pumpkin And Peanut Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 600 g butternut squash, peeled and cut into 1-inch cubes; 2 tbsp coconut oil; 1 medium yellow onion, diced; 2 medium roma tomatoes, chopped; 85 g smooth natural peanut butter; 240 ml light coconut milk; 1 tbsp mild curry powder; 240 ml halal vegetable broth

A comforting coastal Kenyan stew featuring tender butternut squash cooked in a rich sauce of smooth natural peanut butter, coconut milk, curry spices, and fresh tomatoes.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Nut Butter Emulsification

Whisking peanut butter into warm broth before adding to hot cookware to form a cohesive, velvety curry sauce without oil separation.

Instructions

Step 1: Heat coconut oil in a Dutch oven or medium pot over medium heat.
Step 2: Add diced yellow onion and saute for 4 minutes until soft and fragrant.
Add chopped tomatoes and curry powder, stirring constantly for 3 minutes until tomatoes break down into a rough paste.

Step 4: Whisk peanut butter into warm vegetable broth until smooth, then pour into the pot along with coconut milk.

Step 5: Add cubed butternut squash, bring the mixture to a simmer, then lower heat to medium-low and cover.

Step 6: Simmer for 15 minutes, stirring occasionally, until squash is fork-tender and sauce is silky and thick.

Cooking tips

Cut squash into uniform cubes to ensure even cooking throughout the stew.
If sauce thickens too quickly before squash is tender, splash in 2 tablespoons of warm water.
Original home-cooking adaptation inspired by Kenyan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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