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Bowl of Curried Vegetable Stew
Print Recipe

Curried Vegetable Stew

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Soup

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!