Curried Squash, Garbanzo Bean, And Potato Stew

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 teaspoon ground cayenne pepper
• 1 medium yellow onion, chopped
• 2 tablespoons yellow curry powder
• 2 (14 ounce) cans vegetable broth
• 3 large yukon gold potatoes, chopped
• 2 (10 ounce) packages frozen cooked yellow squash
• 1/2 head cauliflower, chopped into bite size pieces
• 2 (15 ounce) cans garbanzo beans
• 1 (8 ounce) container plain yogurt
• cilantro leaves, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• heat the olive oil and cayenne pepper in a large pot over medium heat, and saute the onion until tender. season with curry powder. pour in the broth, and mix in the potatoes. bring to a boil, reduce heat to low, and simmer 20 minutes, or until potatoes are very tender.
• mix the squash and cauliflower into the pot, and continue cooking 30 minutes.
• mash the garbanzo beans with a fork, and mix into the pot. continue cooking 5 minutes, until heated through. top with yogurt, and garnish with cilantro to serve.