Curried Winter Squash Stew
This quick and easy aromatic stew is rich in flavor and perfect for crisp fall and winter days.
Course
Main Dish
Servings
Prep Time
4-6
30-40
minutes
Servings
Prep Time
4-6
30-40
minutes
Ingredients
1
pound
boneless chicken breast
diced
2
cups
yellow onion
diced
1
tablespoon
fresh garlic
minced
2
tablespoons
olive oil
2
tablespoons
curry powder
2
teaspoons
cumin
ground
1/2
teaspoon
cinnamon
1 1/2-2
cups
chicken stock
1
12 oz.
can coconut milk
2
medium red potatoes
washed and diced
1
large
butternut or acorn squash
peeled, seeded, and diced
1
15 oz.
can diced tomatoes
do not drain
salt and pepper to taste
Instructions
In a large (4 1/2-quart) pot, sauté the onion and garlic in olive oil. Add chicken and cook until onion is translucent.
Add curry powder, cumin, and cinnamon. Cook for 1 minute.
Add stock, coconut milk, potatoes, squash, and tomatoes to the pot. Bring to a boil, stirring slowly.
Cover and simmer until potatoes and squash are just fork tender.
Season with salt and pepper. Garnish with cilantro and serve.