Curried Squash Stew
What goes in
- 14.8 mlvegetable oil
- 1yellow onion
- 2garlic
- 1celery stalk
- 2½ mlground cinnamon
- 1zucchini
- 29.6 mlcurry powder
- 3 cupsbutternut squash
- 1 canlow-sodium diced tomatoes
- 1 canlow-sodium white beans or chickpeas
How to cook it
- 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.
- Add zucchini and curry powder and cook for 10 minutes, stirring occasionally.
- Add the butternut squash, tomatoes and chickpeas and cover. Continue cooking about 10 minutes.
- Serve with cooked brown rice.
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