Prepare the onions, garlic and celery and keep together in a single bowl to be added at the same time. Peel, and finely chop the onion. Peel and finely chop the garlic cloves. Wash, and finely chop the celery.
If using yellow summer squash, peel it using a vegetable peeler. Zucchini does not need to be peeled. Chop the squash into 1-2 inch long pieces, like matchsticks. Wash and chop carrots. The carrots and squash will be added at the same time.
make the stew
Add the butter or ghee to a medium saucepan on medium heat. Add turmeric, onions, garlic, and celery, and a pinch of salt. Cook for 5-10 minutes, covered, on a low heat until the celery starts to soften and the onions start to brown.
Add the squash, carrots, water and/or stock, along with ¼ teaspoon salt. Turn up the heat, and bring to a boil. Reduce heat and simmer, partially covered, for 25 minutes, until the vegetables are soft.
cook the chicken or paneer
While the stew is simmering, cook the chicken breast or paneer. You may either cook the chicken breast whole, then cut into bite-sized pieces after it cools, or chop it up raw prior to cooking. The paneer is easy to handle, so it’s recommended to slice it into thin pieces prior to cooking to enhance the surface area that will carry flavor.
Heat butter or ghee in a small nonstick skillet on medium heat. Carefully place chicken breast or paneer into the hot fat.
Season the protein with a little salt, pepper, and optional turmeric.
Turn when the first side is lightly browned. Cook until fully, yet lightly cooked. For the chicken, you’ll know it’s done when no pink remains in the center.
finish the stew
If necessary, slice the cooked chicken into bite-sized pieces. Add the cooked protein to the stew and simmer 1-2 minutes.
Stir in the parsley and fresh lime.
Taste, and adjust for salt and lime juice. Add more if needed.
Notes
Protein options
VEGETARIAN: use 4 ounces paneer, 6 ounces tofu, 15.5-ounce can of chickpeas or black beans, or 2 cups cooked mung beans etc. VEGAN: substitute the ghee or butter with olive oil. MEAT: use ½-pound of chicken breast
Peeling yellow squash
The skins on yellow squash tend to be thick and tough. Peeling the skin with a vegetable peeler improves the texture and digestibility. By comparison, zucchini skins are very thin and do not require peeling.
Turmeric substitutions
Substitute turmeric with curry powder, cumin, coriander powder, etc.
Vegetable substitutions
You can easily change up the vegetables in this stew. Substitute some (or all) of the yellow squash with any of the following:Enhance the sweetness of this stew by adding in some chopped sweet potato, yams, or winter squash.Use root vegetables, such as beets, turnips, rutabaga, or daikon white radish.You could also add in leafy greens, such as kale, collards, Swiss chard, spinach, or bok choy.
Serving suggestions
Since this is intended to be a thicker stew, it works well to serve this in a bowl alongside rice, or another whole grain.
Topping suggestions
Avocado (for increased healthy fats)
Feta cheese (with the chicken)
Chopped nuts (fiber, protein and healthy fats)
Fresh herbs, such as parsley, cilantro, basil (extra because they taste good)