"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
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ground cayenne pepper
yellow onion, chopped
yellow curry powder
2 (14 ounce) cans
Yukon Gold potatoes, chopped
2 (10 ounce) packages
frozen cooked yellow squash
cauliflower, chopped into bite size pieces
2 (15 ounce) cans
1 (8 ounce) container
cilantro leaves, for garnish
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.
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.
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.
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!
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.
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.
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.
Shawn LOVED it.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Squash, Garbanzo Bean, and Potato Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 63
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