Curried Squash Stew

Ingredients

• 1 tbsp Vegetable oil
• 1 piece(s) Yellow onion, peeled and chopped
• 2 piece(s) Garlic, peeled and minced
• 1 cup Celery, including leaves, chopped
• 1/2 tsp Ground cinnamon
• 1 piece(s) Zucchini
• 2 tsp Curry powder
• 3 tbsp Butternut squash
• 14.5 cups Low-sodium diced tomatoes (including liquid)
• 15.5 cup Low-sodium white beans or chickpeas (drained and rinsed)

Instructions

1. Heat a large pot on the stove over medium heat and add oil. Add the onion, garlic and celery and cook about 10 minutes, until the onion is tender.
2. Add zucchini and curry powder and cook for 10 minutes, stirring occasionally.
3. Add the butternut squash, tomatoes and chickpeas and cover. Continue cooking about 10 minutes.
4. Serve with cooked brown rice.

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