Locro de Zapallo
Learn how to make a hearty, vegan Locro de Zapallo with calabaza squash, ají amarillo, and huacatay. This comforting Peruvian stew is perfect for cozy dinners or meal prep.
Ingredients
- 2 tbsp Avocado Oil
- 1 White Onion, diced
- 2 Garlic Cloves, minced
- 1 tbsp Aji Amarillo Paste, optional
- 2 tbsp Huacatay Paste, optional
- 650 grams Squash, peeled and chopped, I recommend Calabaza
- 1 Russet Potato, peeled and chopped
- 1 cup Choclo, Large corn
- 1 cup Peas
- ½ cup Full Fat Coconut Milk
- 1 cup Vegetable Broth
- 1 tsp Sea Salt, to taste
- Fresh Cilantro, chopped, topping
Instructions
Prep Your Ingredients:
- Peel and chop the squash and potato, dice the onion, and mince the garlic. The squash may be tricky to peel; don’t worry if it’s not perfect. A bit of skin left on is no big deal.
Cook the Base:
- Warm the avocado oil in a large pot over medium-low heat. Add the onion and garlic, cooking for 6–7 minutes while stirring. Stir in the optional ají amarillo and huacatay paste until fragrant.
Add the Vegetables:
- Add the squash, potato, 1 cup vegetable broth, and sea salt. Cover and cook until the squash is tender, about 30 minutes. Use a spoon to gently mash some of the squash and potato for a creamier texture.
Finish with Coconut Milk:
- Stir in the the coconut milk, choclo, and peas. If the stew feels too thick, add another cup of 1/2 cup or so more of vegetable broth. Let it simmer on low heat for 10–15 minutes. Adjust salt to taste.
Serve and Enjoy:
- Serve the stew over rice and garnish with fresh cilantro. Enjoy it immediately or store leftovers in an airtight container for up to a week.