Curried Squash, Garbanzo Bean, and Potato Stew

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!

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 248 Calories

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon ground cayenne pepper
• 1 (8 ounce) container plain yogurt
• 1 medium yellow onion, chopped
• ½ head cauliflower, chopped into bite size pieces
• cilantro leaves, for garnish
• 2 (15 ounce) cans garbanzo beans
• 2 tablespoons yellow curry powder
• 2 (14 ounce) cans vegetable broth
• 3 large Yukon Gold potatoes, chopped
• 2 (10 ounce) packages frozen cooked yellow squash

Recipe Instructions

Step 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.

Step 2

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

Step 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.