Curried Squash Stew
Prep Peel and chop the onion, mince the garlic, chop the celery including leaves, and chop the zucchini and butternut squash.; Drain and rinse the beans or chickpeas.; Have all ingredients ready before starting to cook.
| Ingredient | Mass | Operations | |||
|---|---|---|---|---|---|
| vegetable oil | 14 g1 tablespoon | Heat oil and saute oniongarlic, celery with cinnamon, 10 min | Add zucchini and curry powdercook 10 min | Add butternut squashtomatoes, and beans, cover and cook 10 min | Serve stew with cooked brown rice |
| yellow onion | 1 | ||||
| garlic | 2 cloves | ||||
| celery stalk | 1 stalk | ||||
| ground cinnamon | 1/2 teaspoon | ||||
| zucchini | 1 large | ||||
| curry powder | 2 tablespoons | ||||
| butternut squash | 3 cups | ||||
| low-sodium diced tomatoes | 410 g1 can | ||||
| low-sodium white beans or chickpeas | 440 g1 can | ||||