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."

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $1.93/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• healthy
• savory
• comfort food
• quick
• boil
• fresh
• budget-friendly

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion (peeled, chopped)
• 2 clove garlic (peeled, minced)
• 1 celery stalk (including leaves, chopped)
• 0.5 teaspoon ground cinnamon
• 1 zucchini (large)
• 2 tablespoon curry powder
• 3 cup butternut squash
• 1 can diced tomatoes (low-sodium, including liquid)
• 1 can white beans (low-sodium, drained, rinsed)

Instructions

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.

Notes

For additional flavor, add 1/2 cup raisins.

Nutrition (per serving)

• Calories: 240
• Protein: 11 g
• Carbohydrates: 41.7 g
• Fat: 5.1 g
• Fiber: 12.8 g
• Sodium: 213 mg
• Saturated Fat: 0.8 g
• Sugar: 10.2 g