Recipe: Squash and Carrot Stew


Serves 6

  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup water or vegetable stock
  • 1 14 ½-ounce can diced tomatoes
  • 1 lemon, juiced
  • 3 cups cubed butternut squash, peeled and seeded
    2 cups cubed carrots
  • ¼ cup chopped cilantro

Heat the oil in a large saucepan over medium heat. Add onion and sauté until soft, stirring often, about five minutes. Add garlic and continue stirring for one minute. Stir in paprika, salt, pepper, cumin, turmeric, ginger and cayenne, if using. Add water, tomatoes and lemon juice. Bring to a boil, then add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Stir in chopped cilantro right before serving.