Autumn Vegetable Curry Stew

Autumn Vegetable Curry Stew - Supper With Michelle


So happy to finally be able to get some of the recipes that have been dancing around in my head, on the table and then available to you all. I truly adore a good curry soup/stew.  With fall in mind I’ve loaded this one with Delicata Squash, Rainbow Swiss Chard and a lot of other veggies, not to mention some pan fried Tofu. Like most of my stews, the vegetables are totally up to you. Use what you have available or what is in season where you live. Pumpkin or Butternut Squash are great substitutes as well as Kale or Spinach. And if you’re not fond of Tofu, then simply omit it. I’ve also had the islands in mind when I made this, and chose to use a Jamaican Curry blend that I already had on hand, but feel free to use whatever curry blend you choose.


Autumn Vegetable Curry Stew - Supper With Michelle


Recipe: Serves 5 – 6


1 small Delicata Squash (ends cut off, cut into half, seeds removed, cut into 1/2 inch slices)

1 small bunch of Rainbow Swiss Chard (hard ends removed and cut into bite size pieces)

1 14 oz package of Extra Firm Tofu (excess liquid pressed out, and then cubed)

2 – 3 cloves of Garlic (minced)

1/2 inch piece of Ginger (finely minced)

1 Red Bell Pepper (diced)

1 medium Tomato (seeded and diced)

1 small Zucchini (diced)

1 medium Onion (diced)

5 – 6 cups of Vegetable Broth

1 cup of Unsweetened Coconut Milk

2 tablespoons of your favorite Curry Powder Blend (I used Jamaican Curry)

3 – 4 tablespoons of Oil (your choice, I used Coconut Oil)

Sea Salt and Pepper to taste


Autumn Vegetable Curry Stew - Supper With Michelle



In a wide large pot, add oil and heat on a low to medium heat. Add in tofu and cook on at least two sides for about 10-20 minutes or until golden on each sides. Set tofu on a plate and place to the side. Then add in your onions, red bell pepper, tomato, ginger, curry powder, garlic and saute for about 5 minutes(add a little more oil if needed). Then add in vegetable broth, zucchini, and delicate squash. If your swiss chard has some thick stems, then you may want to add them in as well to allow for more cooking time. Let simmer for 10 -15 minutes or until delicata squash is just tender. Then pour in coconut milk and gently stir in the remainder of your swiss chard and tofu. Allow to simmer for 5 more minutes. Taste and season with salt and/or pepper as you like.

I added a spoonful of quinoa to our bowls and a little cilantro, but rice is great with this stew as well. It really just depends on what you’re in the mood for. Either way enjoy! 🙂


Autumn Vegetable Curry Stew - Supper With Michelle


Autumn Vegetable Curry Stew - Supper With Michelle

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