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Squash and Mixed Vegetable Stew

4 servings
Dinner

Characteristics

High Fibre No Added Sugars Vegetarian

Nutritional Facts Per Serving

189
Calories
4.1 g
Protein
28.4 g
Carbs
4.9 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 189
  • Fat 7.9 g
    • Saturated   0.6 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   533 mg
  • Carbohydrate 28.4 g
    • Fibre   4.9 g
    • Sugars  
  • Protein 4.1 g
    • Vitamin A 169 %
    • Vitamin C 113 %
    • Calcium 8 %
    • Iron 16 %

Method

Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, bell pepper and garlic and cook until firm/tender, about 3-4 minutes. Stir in flour and curry powder and mix until well combined. Slowly pour in vegetable stock, mixing steadily. Add remaining ingredients, except peas, and bring to a simmer. Gentle simmer until all vegetables are cooked through, about 20 minutes. Mix in the peas and adjust seasoning. Serve, if desired, over steamed rice.

Serving Suggestions

Serve this stew with steamed jasmine or basmati rice and warm wedges of the naan; Indian-style bread sold in our deli.

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