Curried Squash Stew
Servings
42 cups each
Ingredients
Instructions
  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.
Recipe Notes

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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