Curried Zucchini And Butternut Squash Stew

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 celery stalk, including leaves, chopped
• 1/2 teaspoon ground cinnamon
• 2 large zucchini (or 4 small)
• 3 tablespoons curry powder
• 1 cup butternut squash, cubed
• 1 can (14.5 ounce) low-sodium diced tomatoes (including liquid)
• 1 can (15.5 ounce) low-sodium white beans or chickpeas, drained and rinsed

Method

1. 1 Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and celery; cook for 10 minutes until tender.
2. 2 Add zucchini and curry powder; cook for 10 minutes, stirring occasionally.
3. 3 Stir in butternut squash, diced tomatoes with liquid, and chickpeas. Cover and simmer for 10 minutes.
4. 4 Serve hot with cooked brown rice.