Appetizers / Soups / Salads

Curried Butternut and Sweet Potato Stew takes several minutes to prepare.

Curried Butternut and Sweet Potato Stew takes several minutes to cook.

Curried Butternut and Sweet Potato Stew makes 6 servings.

The ingredients for Curried Butternut and Sweet Potato Stew are:

2 medium butternut squash
2 medium sweet potatoes
1 large onion, diced
3 cloves garlic, minced
3 tsp fresh ginger, minced
1/2 tsp olive oil
4 cups vegetable broth
1 tbsp curry powder
1 tsp ground cinnamon
1 tsp ground nutmeg

Here is how you make Curried Butternut and Sweet Potato Stew:

Preheat oven to 400 degrees and line baking sheet with foil.Halve and clean seeds out of squash, and poke holes in potatoes.Place squash cut-side down on baking sheet with potatoes and onion.Roast in oven for 45 minutes.Scrape potato & squash flesh out of skins.Heat oil in bottom of stockpot.Sautee garlic & ginger.Add rest of ingredients and simmer for 15 minutes.Number of Servings: 6Recipe submitted by SparkPeople user MBBORED.

The nutritional information for Curried Butternut and Sweet Potato Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 153.4

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,128.5 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 2.0 g
• Protein: 2.8 g

Curried Butternut and Sweet Potato Stew is Indian cuisine.

The dietary needs meet for Curried Butternut and Sweet Potato Stew is Vegan