Hearty Curry Autumn stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 onion, chopped1 1/2 tsp Shaw's minced garlic ( equal to 3 cloves fresh)1 1/2 tsp red Curry powder ( I'm sure regular would work just fine, I just happened to have red on hand)1 tsp ground cumin4 c vegetable broth4 c water2 14.5 oz cans diced tomatoes with juice1/4 c uncooked brown rice1 yellow bell pepper1/2 c Healthy Harvest Rotini3 c spaghetti squash
Cut squash in half and fill baking pan with just enough oil to cover the bottom. Put the squash in the pan, cut side down.
Bake on 350 for 30 minutes; Remove from oven and save the oil.
Measure out 1 tablespoon of the oil and saute in a large stock pot with the onion and garlic. Add curry and cumin. When onions are tender, add broth and bring to a boil. Bring down to a simmer and add tomatoes with juice.
Add rice and peppers. Simmer for 35 minutes. Add Rotini and squash. Simmer until the rice and pasta are cooked.
Makes 7 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user MISSTOYOU.
Bake on 350 for 30 minutes; Remove from oven and save the oil.
Measure out 1 tablespoon of the oil and saute in a large stock pot with the onion and garlic. Add curry and cumin. When onions are tender, add broth and bring to a boil. Bring down to a simmer and add tomatoes with juice.
Add rice and peppers. Simmer for 35 minutes. Add Rotini and squash. Simmer until the rice and pasta are cooked.
Makes 7 servings.
Number of Servings: 7
Recipe submitted by SparkPeople user MISSTOYOU.
Nutritional Info Amount Per Serving
- Calories: 145.9
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 617.3 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 5.3 g
- Protein: 3.3 g
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