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A nod to the variety of coconut seafood stews prepared throughout the Caribbean, this hearty dish leans on butternut squash for bright color and subtle sweetness. We serve this fragrant stew over brown rice for a complete meal.

EatingWell.com, July 2022; updated October 2022


Read the full recipe after the video.

Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Combine salmon, soy sauce, lemon juice and ground pepper in a medium bowl; set aside.

  • Bring a medium pot of water to boil. Add squash; boil until tender, about 10 minutes. Transfer the squash to a blender with 1/4 cup of the cooking water; puree until smooth, about 1 minute. (Use caution when blending hot liquids.) Set aside. Rinse and dry the pot.

  • Heat oil in the pot over medium heat. Add onion, red bell pepper, yellow bell pepper, serrano, garlic, tomato paste, thyme, curry powder, paprika, cumin and salt. Cook, stirring occasionally, until the vegetables are softened, 2 to 3 minutes. Add the squash puree, tomatoes and coconut milk. Bring to a light boil; cook, stirring occasionally, for 10 minutes. Add the salmon and chickpeas. Reduce heat to medium-low and simmer, stirring occasionally, until the salmon is cooked through, 5 to 6 minutes.

  • Remove and discard the thyme springs. Divide rice among 4 bowls. Top with the stew and sprinkle with cilantro.

Nutrition Facts

about 1 1/2 cups stew & 1/2 cup rice
516 calories; protein 28g; carbohydrates 60g; dietary fiber 9g; sugars 8g; fat 18g; saturated fat 5g; mono fat 8g; poly fat 3g; cholesterol 47mg; vitamin a iu 12580IU; vitamin b1 thiamin 1mg; vitamin b3 niacin 12mg; vitamin b12 3mcg; vitamin c 90mg; vitamin e iu 6IU; folate 90mg; vitamin k 11mg; sodium 723mg; calcium 123mg; chromium 1mcg; iron 4mg; magnesium 144mg; phosphorus 413mg; potassium 1333mg; zinc 2mg; omega 3 fatty acid 2g; omega 6 fatty acid 1g; niacin equivalents 16mg; selenium 39mcg.