From the Pantry Butler kitchen

Curried Squash Stew

4 servings

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." USDA MyPlate Kitchen — USDA Center for Nutrition Policy and Promotion (public domain), via myplate.food

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

Method

  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.

Save this to your own cookbook

The Pantry Butler keeps every recipe you find in one place — tap Share on anything from Instagram or a food blog and it files the ingredients and steps for you. Free for your first 20 recipes.

Save this recipe →

← The Kitchen Table