Curried Squash Stew
This recipe is a great source of fiber and is a unique and fun way to include more vegetables in your diet. Try adding other vegetables like cauliflower or potato for added texture and nutrients.
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Serves4 (2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped, including leaves
- 1/2 teaspoon cinnamon, ground
- 1 zucchini
- 2 tablespoons curry powder
- 3 cups butternut squash, cubed
- 1 14.5-ounce can diced tomatoes, low sodium
- 1 15-ounce can beans, white, low sodium, drained and rinsed
Directions
- 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.
Recipe Tips
Freeze leftovers in individual serving sizes for a quick lunch on the go.
Nutrition Facts
Curried Squash Stew
Amount Per Serving (2 cups eachg)
Calories 242
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 483mg
20%
Potassium 1127mg
32%
Total Carbohydrates 49g
16%
Dietary Fiber 14g
56%
Sugars 17g
Protein 9g
18%
Vitamin A
367%
Vitamin C
76%
Vitamin D0%
Calcium
14%
Iron
21%
* Percent Daily Values are based on a 2000 calorie diet.
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