The stew does not need much more than fragrant brown basmati rice and some cooked greens to make an excellent meal. You can add some fish, beans, or tofu to this recipe for extra protein, but it is excellent as is. Any firm winter squash (kabocha, hubbard, butternut, acorn, etc) can be used, and I particularly like mixing them for different color and texture. Garnet and jewel sweet potatoes are very deep orange and always my first pick if they are available. The flavor of this dish improves when it sits overnight.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 2 tablespoons olive oil
- 1 large sweet onion, chopped
- 2 cloves garlic, chopped fine
- 11/2 tablespoons curry powder
- 2 pounds peeled winter squash, cut into 1” chunks
- 1 large garnet sweet potato, cut into 1” thick chunks
- 1 15-ounce can chopped fire roasted tomatoes
- 1 bay leaf
- ½ teaspoon dried thyme leaves or 1 branch fresh thyme
- 2 cups vegetable broth or water
- Sea salt and freshly ground pepper
- ½ cup chopped cilantro (optional)
Add curry, squash, and sweet potato, and stir to coat the vegetables. Cook 5 minutes.
Add tomatoes, bay leaf, thyme, broth, and two pinches of salt. Bring curry to a boil, reduce heat, cover and cook for 25-30 minutes, until squash is tender. At this point you may puree 2-3 cups of the soup if you want a thicker consistency.
Discard bay leaf and thyme branches and adjust seasoning. Add cilantro when serving.
Copyright 2011 by Jen Hoy