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Chayote Stovetop Dinner


Serves 4.


  • 1 medium chayote squash
  • 1 medium red bell pepper
  • 1 small onion
  • 1 Tbsp vegetable oil
  • 1/3 c whole raw cashews
  • 1/2 c coconut milk
  • 1 c garbanzo beans, cooked and drained
  • 1/4 tsp turmeric
  • 1/8 tsp cayenne
  • 1/4 tsp salt


  1. Leaving skin on, cut chayote in half lengthwise. Remove pit. Slice each half in 1/4 inch wedges. Cut red bell pepper and onion in similar sized slices.
  2. In a large skillet over medium heat, warm the oil. Add cashews and saute 1-2 minutes, or until golden brown and aromatic. Remove to a holding plate.
  3. To the same skillet, add the chayote, red bell peppers and onions. Saute 5-6 minutes.
  4. Add coconut milk, garbanzos, turmeric, cayenne and salt; stir. Reduce heat to low, cover and simmer 7 minutes.
  5. Sprinkle with the toasted cashews and serve hot as is, or spoon over hot cooked rice.

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