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."
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/2 cup servings
240
Calories
11g
Protein
42g
Carbs
5g
Fat
13g
Fiber
10g
Sugar
213mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1 tablespoon
yellow onion
1 · peeled and chopped
garlic
2 cloves · peeled and minced
celery stalk
1 · including leaves, chopped
ground cinnamon
1/2 teaspoon
zucchini
1 large · or 2 small
curry powder
2 tablespoons
butternut squash
3 cups
low-sodium diced tomatoes
1 can (14.5 ounce) · including liquid
low-sodium white beans or chickpeas
1 can (15.5 ounce) · drained and rinsed
Instructions
- 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.
- 2
Add zucchini and curry powder and cook for 10 minutes, stirring occasionally.
- 3
Add the butternut squash, tomatoes and chickpeas and cover. Continue cooking about 10 minutes.
- 4
Serve with cooked brown rice.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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