Curried Squash, Garbanzo Bean, and Potato Stew

Curried Squash, Garbanzo Bean, and Potato Stew

20 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
LAMB2LOVE
Recipe by  LAMB2LOVE

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. 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.
  2. Mix the squash and cauliflower into the pot, and continue cooking 30 minutes.
  3. 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.

Share It

Reviews (20)

Rate This Recipe
KIMAR
14

KIMAR

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.

Lynae Morningstar
8

Lynae Morningstar

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.

Carrie W.
8

Carrie W.

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.

More Reviews

Similar Recipes

Russian Green Bean and Potato Soup
(97)

Russian Green Bean and Potato Soup

Wakula's First Attempt at Vegetable Stew
(34)

Wakula's First Attempt at Vegetable Stew

Cabbage, Potato and Baked Bean Soup
(26)

Cabbage, Potato and Baked Bean Soup

Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers
(17)

Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers

Curried Stew with Lamb
(13)

Curried Stew with Lamb

Garbanzo Bean and Sausage Stew
(11)

Garbanzo Bean and Sausage Stew

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 40.1 g
  • 13%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Wakula's First Attempt at Vegetable Stew

>

next recipe:

Squash, Bean, and Apple Stew