Serves 4
240 cal · 45 min
Curried Squash Stew
Recipe GLPRa49ba2dcd19609
A vibrant, warmly spiced stew combining tender roasted butternut squash, zucchini, and white beans in a tomato-based broth infused with curry powder and cinnamon. This hearty, plant-forward dish is satisfying on its own or served over brown rice for a complete meal.
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Ingredients
1 tablespoon vegetable oil
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 celery stalk with leaves, chopped
2 tablespoons curry powder
1/2 teaspoon ground cinnamon
1 large zucchini, diced (or 2 small)
3 cups butternut squash, peeled, seeded, and cubed
1 can (14.5 ounce) low-sodium diced tomatoes with juice
1 can (15.5 ounce) white beans or chickpeas, drained and rinsed
Directions
Heat the vegetable oil in a large pot over medium heat until shimmering.
Add the diced onion, minced garlic, and chopped celery to the hot oil. Sauté for 8–10 minutes, stirring occasionally, until the onion becomes soft and translucent.
Stir in the curry powder and ground cinnamon, cooking for about 1 minute until fragrant.
Add the diced zucchini and cubed butternut squash, stirring well to coat with the curry-spiced oil. Cook for 5 minutes, stirring occasionally.
Pour in the canned diced tomatoes with their liquid and add the drained, rinsed white beans. Stir to combine.
Bring the stew to a gentle simmer, then reduce heat to medium-low. Cover partially and simmer for 15–20 minutes, stirring occasionally, until the squash is tender and the flavors have melded.
Taste and adjust seasonings as desired. Serve hot over cooked brown rice, or enjoy as is.
