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Dinner recipe

Coconut Squash and Black Bean Stew with Thyme Rice

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A gently spiced coconut stew of butternut squash, black beans, peppers and spinach with fragrant thyme rice.

Start planningStart cookingIngredients
40 min650 kcal4 base servingsDinnerVeganBudget FriendlyFamily Friendly
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Recipe and nutrition estimates

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Focus ingredients: butternut squash, black beans, coconut milk, dried thyme

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free, Soya Free, Sesame Free, Peanut Free, Tree Nut Free

Serving tip: Keep the heat gentle and family-friendly; add extra chilli only at the table so the thyme, lime and allspice stay clear.

Coconut Squash and Black Bean Stew with Thyme Rice plated and ready to serve.

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Ingredients

What you need

  • 300g basmati rice
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1 onion
  • 1 red pepper
  • 4 spring onions
  • 3 cloves garlic
  • 20g fresh ginger
  • 700g butternut squash
  • 20g fresh coriander
  • 2 limes
  • 2 tbsp vegetable oil
  • 1 tbsp mild curry powder
  • 1/2 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 2 tins black beans
  • 400ml coconut milk
  • 400ml vegetable stock
  • 200g baby spinach
  • 1/2 tsp black pepper

You'll also need

large deep frying pan, saucepan with lid, fine grater

Method

Step by step

Up to 8 clear steps
  1. Coconut Squash and Black Bean Stew with Thyme Rice cooking step 1: Cook the thyme rice.
    Step 1

    Cook the thyme rice

    Rinse the basmati rice until the water is nearly clear. Put it in a saucepan with 600ml water, 0.5 teaspoon dried thyme and 0.5 teaspoon salt. Bring to the boil, cover and cook over very low heat for 12 minutes, then turn off the heat and leave covered for 8 minutes.

    20 min
  2. Coconut Squash and Black Bean Stew with Thyme Rice cooking step 2: Prepare the vegetables.
    Step 2

    Prepare the vegetables

    Finely chop the onion, dice the red pepper into 2cm pieces and thinly slice the spring onions, keeping the green tops separate. Finely chop the garlic, grate the fresh ginger and cut the butternut squash into even 2cm cubes. Chop the fresh coriander and cut the limes in half.

    10 min
  3. Coconut Squash and Black Bean Stew with Thyme Rice cooking step 3: Soften the aromatics.
    Step 3

    Soften the aromatics

    Heat the 2 tablespoons vegetable oil in a large deep frying pan over medium heat. Add the onion, red pepper, spring-onion whites and 0.25 teaspoon salt, then cook for 5 to 6 minutes until softened and lightly golden at the edges.

    6 min
  4. Coconut Squash and Black Bean Stew with Thyme Rice cooking step 4: Bloom the spices.
    Step 4

    Bloom the spices

    Add the garlic, fresh ginger, remaining 1.5 teaspoons dried thyme, mild curry powder, ground cinnamon and smoked paprika. Stir for 1 minute until fragrant, adding a splash of water if the spices begin to catch.

    1 min
  5. Coconut Squash and Black Bean Stew with Thyme Rice cooking step 5: Simmer the squash.
    Step 5

    Simmer the squash

    Stir in the butternut squash, coconut milk, vegetable stock, black pepper and remaining 0.25 teaspoon salt. Bring to a lively simmer, cover loosely and cook for 14 to 16 minutes, stirring twice, until a knife enters the squash with slight resistance.

    16 min
  6. Coconut Squash and Black Bean Stew with Thyme Rice cooking step 6: Add the beans and spinach.
    Step 6

    Add the beans and spinach

    Drain and rinse the black beans, then stir them into the pan. Simmer uncovered for 6 to 8 minutes until the squash is tender and the sauce lightly coats a spoon. Add the baby spinach by handfuls and stir for 1 minute until just wilted.

    9 min
  7. Coconut Squash and Black Bean Stew with Thyme Rice cooking step 7: Finish with lime.
    Step 7

    Finish with lime

    Stir the juice of 1.5 limes and half the fresh coriander through the stew. Fluff the thyme rice with a fork. Divide the rice and stew between four bowls, then finish with the spring-onion greens, remaining coriander and the last lime half cut into wedges.

    3 min