Curried Squash Stew

Curry powder and cinnamon give unique flavor to this zucchini, butternut squash, tomato, and bean stew. Add raisins or dried cranberries for an added "sweet note."

Yield

4 Servings

Serving size

1 1/2 cup servings

Rating

3.39 of 5 (101 ratings)

Food groups

• Vegetables: 2 cups

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion (peeled and chopped)
• 2 cloves garlic (peeled and minced)
• 1 celery stalk (including leaves, chopped)
• 1/2 teaspoon ground cinnamon
• 1 large zucchini (or 2 small)
• 2 tablespoons curry powder
• 3 cups butternut squash
• 1 can (14.5 ounce) low-sodium diced tomatoes (including liquid)
• 1 can (15.5 ounce) low-sodium white beans or chickpeas (drained and rinsed)

Directions

1. Heat a large pot on the stove over medium heat and add oil.
2. Add the onion, garlic and celery and cook about 10 minutes, until the onion is tender.
3. Add zucchini and curry powder and cook for 10 minutes, stirring occasionally.
4. Add the butternut squash, tomatoes and chickpeas and cover.
5. Continue cooking about 10 minutes.
6. Serve with cooked brown rice.

Nutrition per serving

Notes

For additional flavor, add 1/2 cup raisins.

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Source

Recipe by: USDA Center for Nutrition Policy and Promotion

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/curried-squash-stew. Federal works are public domain in the United States.