Curried Squash, Garbanzo Bean, and Potato Stew

Cooking Recipes Catalogue

Curry powder and crushed red pepper add a dose of spice to this thick garbanzo bean, potato, cauliflower, and squash stew.

INGREDIENTS (for 8 servings):


  • Heat the olive oil and cayenne pepper in a large pot over medium heat, and saute the onion until tender. Season with curry powder. Pour in the broth, and mix in the potatoes. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until potatoes are very tender.
  • Mix the squash and cauliflower into the pot, and continue cooking 30 minutes.
  • Mash the garbanzo beans with a fork, and mix into the pot. Continue cooking 5 minutes, until heated through. Top with yogurt, and garnish with cilantro to serve.