Curry Squash & Lentil Stew
Cuisine: NOTE: To make SCD legal, remove chickpeas and add in your favorite SCD legal white bean instead
 
4 servings
Ingredients
  • 2 cups buttercup squash, cooked, and cubed
  • 1 carrot, chopped
  • 1 small onion, diced
  • ¾ cup chickpeas
  • ¾ cup brown lentils
  • 1 garlic clove, minced
  • ¼ cup no added sugar spaghetti sauce*
  • 2 cups chicken broth**
  • 1 tsp. dried ginger
  • ¾ tsp. cumin
  • ½ tsp. curry powder
  • ½ tsp. garlic powder
  • salt and pepper to taste
  • ¼ cup unsalted peanuts, chopped
  • ¼ cup cilantro, chopped
  • *Tomato paste can be substituted; you would need about 1 Tbsp.
  • **Vegetable broth can be used if cooking vegetarian.
Instructions
  1. Place all ingredients except peanuts and cilantro into slow cooker.
  2. Cover and set on low for 6 hours; stirring occasionally.
  3. Ladle stew into bowls and top with peanuts and cilantro.
Recipe by at http://www.beautifullynutty.com/curry-squash-lentil-stew/