READY IN 1¼ hrs

Curried Squash, Garbanzo Bean, and Potato Stew

Read Reviews (18)

"This is a hearty, delicious way to sneak a lot of goodness into a warm, thick bowl of flavor. Great as a side dish or at a potluck, or just on it's own!" — LAMB2LOVE

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 55 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 25, 2008

I loved it! Based on other reviews, I cut the spices in half and it was perfect, but I don't like anything too spicy. I had fresh squash and just put it in with the potatoes. I also added some garlic to the onions because I like garlic :-) I also added 2/3 cup quinoa for added protein and nutrition. I'd say this is a new top favorite of mine, especially as I am trying to limit my meat consumption for health reasons.

—Lynae Morningstar

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Most Helpful Critical Review

Jan 24, 2005

To counteract the "mushiness" complained of by a previous reviewer, I simmered the potatoes and cauliflower together for about 20 minutes. Then I added the squash and garbanzo beans and simmered for 10 minutes. This decreased the cooking time by almost half to prevent the veggies from becoming mushy. However, the stew was far too spicy, to the point hubby and I weren't able to eat more than a few bites. (If served over rice like an Indian entree, this amount of spice might be acceptable.) Also, the texture of the squash seemed incompatible with the other ingredients and didn't seem to belong. Recipe sounded delicious but needs some big adjustments.

—KIMAR

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23 Ratings

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Feb 28, 2007

This was a huge hit at a party I had in the fall, and when I asked my boyfriend what he wanted me to make for Valentine's Day dinner, this is what he requested! Don't make the potato pieces too small or they break up - I like to have the texture of the potatoes, so I'll remember to make them a little bigger next time. Also, start with a potato masher on the garbanzo beans - it will speed things up and then you can use a fork on the ones the masher didn't get. The stew is quite spicy but my crowd seems to like it that way - serving over rice would probably help if you don't like this much spice.

—Carrie W.

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Jun 24, 2009

Thoroughly enjoyable, and extremely easy. I ate it over whole wheat couscous with a few raisins sprinkled on top. I'm curious to see what some coriander and cumin might do to the recipe for next time--it really is JUST curry. But it's a great start!

—Julia

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Nov 21, 2005

This was REALLy good. Next time I think I will add some raisins and sliced almonds in the last step. Just to add a little sweetness to it.

—SHALEENIE

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Dec 16, 2010

I substituted mushrooms for cauliflower, and added shrimp closer to the end. Also added a splash of milk and honey to cut down on the spicy (because spicy, it was!). Not sure it needed the shrimp, but the stew was delicious over rice.

—jessijade

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Sep 27, 2010

This is a really delicious way to use up fresh farm produce. I cut back on the potatoes and added extra summer squash (because I had a lot). I also cut up a half of a fresh cayenne pepper instead of using the dried. The only change I would make is to decrease the amount of liquid a bit (by about a cup). By the time it thickened up nicely with that amount of liquid, the vegetables were a bit too soft.

—Moni

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Nov 11, 2009

Shawn LOVED it.

—SHANEJ3

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Nutrition

Calories
248 kcal
12%

Carbohydrates
40.1 g
13%

Cholesterol
2 mg
< 1%

Fat
7 g
11%

Fiber
7.2 g
29%

Protein
8.5 g
17%

Sodium
451 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Curried Squash, Garbanzo Bean, and Potato Stew

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 248
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 1.2g 6 %
Cholesterol 2mg < 1 %
Sodium 451mg 18 %
** Potassium 501mg 14 %
Total Carbohydrates 40.1g 13 %
Dietary Fiber 7.2g 29 %
Protein 8.5g 17 %
** Sugars 4.8g
** Vitamin A 18 %
** Vitamin C 43 %
** Calcium 14 %
** Iron 22 %
** Thiamin 9 %
** Niacin 12 %
** Vitamin B6 33 %
** Magnesium 19 %
** Folate 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.