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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

NutrientsAmount
Total Calories234
Total Fat6 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat3 g
Linoleic Acid1 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol0 mg
Carbohydrates41 g
Dietary Fiber9 g
Total Sugars10 g
Added Sugars included0 g
Protein9 g
Minerals
Calcium134 mg
Potassium713 mg
Sodium167 mg
Copper342 mcg
Iron4 mg
Magnesium69 mg
Phosphorus156 mg
Selenium4 mcg
Zinc1 mg
Vitamins
Vitamin A283 mcg RAE
Vitamin B60.9 mg
Vitamin B120 mcg
Vitamin C20 mg
Vitamin D0 mcg
Vitamin E4 mg
Vitamin K20 mcg
Folate75 mcg DFE
Thiamin0.2 mg
Riboflavin0.2 mg
Niacin2 mg
Choline37 mg

Source:

  • MyPlate
  • U.S. Department of Agriculture