Squash and Carrot Stew
This recipe from Kitchen Parade calls for butternut squash, but we think it is equally good with sweet potatoes. We made a few other adaptions from the original to incorporate a few Fair Shares items and a little more heat.
SQUASH & CARROT STEW
Makes about 10 cups
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, chopped
4 teaspoons sweet paprika
2 teaspoons sea salt
1 teaspoon each ground pepper, coriander, cumin, turmeric and ginger
1/4 – 1 teaspoon Thai green curry paste, stirred into a tablespoon of water (less for mild, more for hot)
1 quart jar tomatoes, diced, liquid reserved
Juice of 2 lemons, about 4 tablespoons
1 butternut squash (about 2-1/2 pounds), trimmed, peeled and cut into 1-inch cubes
1 pound carrots, trimmed, cut into 1-inch pieces on the diagonal
1.5 cups water
1/2 cup chopped cilantro
1/4 cup chopped fresh mint (key ingredient, try not to skip)
STOVETOP: In a large pot or Dutch oven, heat oil on medium heat until shimmery. Add onion and garlic, toss to coat with oil, then cook until beginning to brown, stirring occasionally. Stir in paprika, salt, spices and green curry paste mixture, let cook 1 minute. Add tomatoes, lemon juice, squash, carrots and water. Bring to a boil. Reduce heat to maintain a bare simmer, cover and simmer for up to 3 – 4 hours until vegetables are fully cooked and liquid has slightly thickened.
SLOW COOKER: In a skillet, heat oil on medium heat until shimmery. Add onion and garlic, toss to coat with oil, then cook til turning gold, stirring occasionally. Stir in paprika, salt, spices and green curry paste mixture, let cook 1 minute. Transfer mixture to a slow cooker. Add tomatoes, lemon juice, squash, carrots and water. Cook on low for about 7 hours.
TO SERVE: Spoon stew into individual serving bowls. Stir in cilantro and mint, then a spoonful of Greek yogurt. Serve immediately.