Curried Butternut & Sweet Potato Stew
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Curried Butternut & Sweet Potato Stew calories by ingredient
Number of Servings: 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
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.
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.
