
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."
- 35 minutes
- 4 Servings
- $6.00 - $8.99
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."
- 35 minutes
- 4 Servings
- $6.00 - $8.99
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion
- 2 cloves garlic
- 1 celery stalk
- 1/2 teaspoon ground cinnamon
- 1 large zucchini
- 2 tablespoons curry powder
- 3 cups butternut squash
- 1 can (14.5 ounce) low-sodium diced tomatoes
- 1 can (15.5 ounce) low-sodium white beans or chickpeas
Steps
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.
Ingredients
Serving Size: 1 1/2 cup servings
Nutrients | Amount |
---|---|
Total Calories | 234 |
Total Fat | 6 g |
Saturated Fat | 1 g |
Monounsaturated Fat | 1 g |
Polyunsaturated Fat | 3 g |
Linoleic Acid | 1 g |
Omega 3 - EPA | 0 mg |
Omega 3 - DHA | 0 mg |
Cholesterol | 0 mg |
Carbohydrates | 41 g |
Dietary Fiber | 9 g |
Total Sugars | 10 g |
Added Sugars included | 0 g |
Protein | 9 g |
Minerals | |
Calcium | 134 mg |
Potassium | 713 mg |
Sodium | 167 mg |
Copper | 342 mcg |
Iron | 4 mg |
Magnesium | 69 mg |
Phosphorus | 156 mg |
Selenium | 4 mcg |
Zinc | 1 mg |
Vitamins | |
Vitamin A | 283 mcg RAE |
Vitamin B6 | 0.9 mg |
Vitamin B12 | 0 mcg |
Vitamin C | 20 mg |
Vitamin D | 0 mcg |
Vitamin E | 4 mg |
Vitamin K | 20 mcg |
Folate | 75 mcg DFE |
Thiamin | 0.2 mg |
Riboflavin | 0.2 mg |
Niacin | 2 mg |
Choline | 37 mg |
Source:
- MyPlate
- U.S. Department of Agriculture