My Curried Vegetable Stew is warm, nourishing and absolutely perfect on a chilly night. This stew is full of hearty ingredients including butternut squash, potatoes and chickpeas, a tangy tomato broth, bursts of sweet plump raisins and big bold curry flavors and spices. This is my new favorite creation…and just in time for soup season too. Yum!
Start by heating up three tablespoons of olive oil in a large pot or Dutch oven. Add 1½ cups of peeled and cubed butternut squash, 1 cup of chopped onion, 1½ cups of peeled and chopped potatoes (about 2 medium-sized potatoes), 1 tablespoon of Indian curry powder such as this one and 1½ teaspoons of Morton’s kosher salt. Sauté for 5 minutes until very fragrant.
Next, add one, 15 oz. can of drained chickpeas, 2½ cups of vegetable or chicken broth and one, 28 oz. can of whole (undrained) tomatoes. Bring the stew to a boil, reduce heat, cover and simmer for 30-40 minutes and once the vegetables are tender. Add ¾ cup of raisins, taste the stew and add more salt if needed and simmer the soup for an additional 15-20 minutes.
Serve this stew with a dollop of plain Greek yogurt and chopped fresh cilantro. Enjoy!
Curried Vegetable Stew
Ingredients
- 3 tbsp olive oil
- 1½ cups butternut squash, chopped into bite-sized pieces
- 1 cup chopped onion
- 1½ cups potato, chopped into bite-sized pieces
- 1 tbsp Indian curry powder
- 1½ tsp Morton's kosher salt
- 1, 15 ounce can chickpeas, drained
- 2½ cups vegetable or chicken broth
- 1, 28 ounce whole tomatoes plus liquid
- ¾ cup raisins
- plain Greek yogurt and fresh cilantro for garnish
Instructions
- Heat oil in a large stock pot or enameled Dutch oven.
- Add the chopped squash, onion, potatoes, curry powder and salt and sauté for 5 minutes, stirring often.
- Add the drained chickpeas, broth and whole (undrained) tomatoes. Bring the stew to a boil, cover, reduce heat and simmer for 30-40 minutes or until the vegetables are tender.
- Add the raisins, taste the stew and add more salt if needed, cover and continue to simmer for 15 minutes longer.
- Serve each bowl of soup with a dollop of plain Greek yogurt and a pinch of fresh cilantro. Enjoy!
