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." Recipe source: “Curried Squash Stew”, USDA MyPlate Kitchen, public domain. Photo: USDA.
- Total time
- 55 min
- Servings
- 4
- Calories
- 240
- Protein
- 11g
Ingredients
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Open the appInstructions
Step 1
Heat a large pot on the stove over medium heat and add oil. Add the onion, garlic and celery and cook about 10 minutes, until the onion is tender.
Step 2
Add zucchini and curry powder and cook for 10 minutes, stirring occasionally.
Step 3
Add the butternut squash, tomatoes and chickpeas and cover. Continue cooking about 10 minutes.
Step 4
Serve with cooked brown rice.
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