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Recipes > Vegetarian main courses > Curried winter squash and chick pea stew Back to Recipes Index

Curried Winter Squash And Chick Pea Stew

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Serves: 4


1 Tbsp. olive oil
1 large onion, peeled and diced
1 Tbsp. curry paste
3 clove garlic, peeled and minced
1 inch gingerroot, minced
1 medium winter squash
1(19-oz.) can chickpeas
1(28-oz.) can diced tomatoes
3 1/2 cups water
1/4 tsp. sea salt, adjust for taste
1/8 tsp. fresh ground black pepper, adjust for taste


In a large saucepan or stock pot, heat the oil. Add the onion, curry paste, garlic and gingerroot and cook on medium-low until the onions are translucent.

Peel and dice the butternut squash (3/4 inch pieces). Drain and rinse the chickpeas thoroughly.

Add the tomatoes, water, butternut squash and chick peas. Bring to a simmer, then cook on medium-low until squash is tender.

Remove from heat, let stand for 5 to 10 minutes, then serve.

OPTIONAL: Serve the stew in a hollowed-out squash 'bowl' (slice the squash
in half lengthwise, then scoop out the inside leaving a 1/4' - 1/2' thick
shell), surrounded by basmati rice on a platter. This makes a beautiful
centerpiece and serves as a hearty main course for a vegetarian or vegan

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