|
|
|
Curried Butternut Squash and Bean Stew
|
|
.................................................................................
|
................................................
|
Servings:
|
about
scaling
|
Cook Time: |
10 mins |
Prep Time: |
15 mins |
Cook Method: |
|
Cook Temp: |
|
| |
| |
.................................................................................
1. Heat oil in a large pot over medium heat. When hot, add shallots, curry, cayenne, and cumin. Cook and stir until shallots begin to soften, about 1 to 2 minutes. Add cauliflower and 1.2 cup of the broth. Cook and stir until cauliflower is coated with the spices.
2. Increase heat to medium high. Add remaining vegetable broth and bring to a simmer. Add squash and beans, stir well, and return to a simmer. Cover and cook until cauliflower and squash are fork tender, about 10 minutes.
3. To serve, divide among six bowls. Top each bowl with a dollop of yogurt and a sprinkling of pumpkin seeds. Serve warm.
Nutrition Facts |
|
Serving Size
(401g
)
|
|
Servings Per Container
6
|
| Amount Per Serving |
| Calories 178 |
Calories from Fat 36 |
| |
% Daily Value * |
| Total Fat 4g |
6% |
| Saturated Fat 1g |
3% |
| Trans Fat 0g |
|
| Cholesterol 0mg |
0% |
| Sodium 263mg |
11% |
| Total Carbohydrate 30g |
10% |
| Dietary Fiber 7g |
26% |
| Sugars 5g |
|
| Protein 7g |
|
| Vitamin A 207% |
Vitamin C 75% |
| Calcium 11% |
Iron 17% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
2 tsp |
Hannaford Inspirations Garlic Dipping Oil |
|
2/3 cup |
Shallots, medium, peeled, finely chopped |
|
4 tsp |
Curry powder |
|
1/4 tsp |
Cayenne, ground |
|
1/2 tsp |
Ground cumin |
|
3 cup |
Cauliflower florets, cut into 1-inch pieces |
|
32 oz |
Broth, vegetable, low sodium |
|
20 oz |
Butternut squash, peeled, seeded, cut into chunks |
|
15 oz |
Canned cannellini beans, rinsed and drained |
|
1/4 cup |
non-fat plain Greek yogurt |
|
2 Tbs |
Roasted unsalted pumpkin seeds |
|
