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My friend Nancy was working on a vegetarian stew recipe, and wanted to use up some squash. She had some secret ingredients on hand (Indian Fare packets from Trader Joe's) and put a few other good things into her slow cooker. What came out was amazing! I adapted it for our class, and... still amazing. The kids loved it and a few had seconds, and thirds.
Ingredients
- 1 onion, chopped
- 3 cloves garlic, chopped
- One can (15 oz.) garbanzo beans, rinsed
- One large (28 oz.) can diced tomatoes
- 1 pkg. cubed butternut squash (12 0z.)
- I-2 sweet potatoes, washed, peeled and cubed
- One box Indian Fare Punjab Eggplant (from Trader Joe’s)
- One box Indian Fare Punjab Choley (from Trader Joe’s)
- 6 dried apricots, chopped (optional)
- 2 fire-roasted peppers from jar (optional)
- 8 pieces sun-dried tomato
- One bay leaf
- 5 shakes powdered cinnamon (about 1.5 teaspoons)
- About 1/3 cup water
- Sour cream or plain yogurt for topping
- Cooked brown rice, if desired
Instructions
- Cook squash and chopped sweet potato in microwave 6 minutes on high.
- Meanwhile, in a large pot, saute onion and garlic until fragrant and translucent.
- Add the hot microwaved veggies to the pot.
- Mix in all other ingredients, including the boxed items.
- Simmer covered for 30 – 45 min.
- Serve over rice and top with sour cream if desired.
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