Curried butternut squash, apple & kale stew

Curried butternut squash, apple & kale stew
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Nutritional Info
  • Servings Per Recipe: 62
  • Amount Per Serving
  • Calories: 18.0
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 81.6 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.6 g

View full nutritional breakdown of Curried butternut squash, apple & kale stew calories by ingredient


Introduction

Important: nutrition is PER OUNCE of finished stew.
Adapted from a vodka & biscuits recipe (that’s a blog, lol)
Important: nutrition is PER OUNCE of finished stew.
Adapted from a vodka & biscuits recipe (that’s a blog, lol)

Number of Servings: 62

Ingredients

    1/2 a large Butternut Squash ~3 cups
    3 cups Kale
    1 medium (2-1/2" dia) Onions, raw
    2 tbsp chopped Shallots
    1.5 tbsp Tomato Paste (tube kind, or 3 tbsp regular)
    5 carrot Carrots, chopped
    3 cup Swanson Vegetable Broth
    1 tsp Kosher Salt
    1 clove Garlic
    2-inch piece of fresh ginger
    1 Apple - Honeycrisp, Fuji, gala etc
    1/2 cup lentils, I used french
    2 tbsp Extra Virgin Olive Oil
    2 tbsp curry powder

Directions

Cook onions & carrots in olive oil for about 4-5 mins. Add garlic, onions & cloves, cook 2 min.

Add curry powder, salt & tomato paste and mix until combined and fragrant. Add lentils & broth, bring to a simmer, cook 20 min on low.

Meanwhile, chop squash and apples. After 20 min, add those to the pot, cook 10-15 more min (until they are almost tender); add kale and Cook 5 more min.

Check seasoning & add more as needed. Let it cool/thicken slightly and serve. Great as leftovers!

Serving Size: 4 hearty bowls or 6 smaller ones

Number of Servings: 62

Recipe submitted by SparkPeople user COURTPHX.