Curried Butternut & Sweet Potato Stew

Name: Curried Butternut & Sweet Potato Stew Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 6
Ingredients: 2 medium butternut squash; 2 medium sweet potatoes; 1 large onion diced; 3 cloves garlic minced; 3 tsp fresh ginger minced; 1/2 tsp olive oil; 4 cups vegetable broth; 1 tbsp curry powder; 1 tsp ground cinnamon; 1 tsp ground nutmeg

Number of Servings: 6

Ingredients

2 medium butternut squash2 medium sweet potatoes1 large onion, diced3 cloves garlic, minced3 tsp fresh ginger, minced1/2 tsp olive oil4 cups vegetable broth1 tbsp curry powder1 tsp ground cinnamon1 tsp ground nutmeg

Directions

Preheat oven to 400 degrees and line baking sheet with foil.
Halve and clean seeds out of squash, and poke holes in potatoes.
Place squash cut-side down on baking sheet with potatoes and onion.
Roast in oven for 45 minutes.
Scrape potato & squash flesh out of skins.
Heat oil in bottom of stockpot.
Sautee garlic & ginger.
Add rest of ingredients and simmer for 15 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user MBBORED.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 153.4
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 1,128.5 mg
Total Carbs: 35.7 g
Dietary Fiber: 2.0 g
Protein: 2.8 g

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Member Reviews

BIGPANTS3
sounds yummy and low in fat will try it out - 11/6/07