Canada / Canada's food guide
Hot and sweet curried squash
This sweet and savoury recipe makes a colourful side dish or can be served over brown rice as a tasty main course. Squash is a versatile vegetable that can take on any flavour.
Ingredients
- canola oil15 mL (1 tbsp)
- onion, minced1
- ground cumin1 mL (¼ tsp)
- curry powder15 mL (1 tbsp)
- garlic cloves, minced2 cloves
- lower sodium vegetable broth, divided1 L (4 cups)
- medium butternut squash, peeled and diced1 (about 900 g/2 lb)
- no salt added chickpeas, drained and rinsed1 can (540 mL/19 oz)
- no salt added diced tomatoes, with juice1 can (540 mL/19 oz)
- frozen mango, thawed and chopped250 mL (1 cup)
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
In a large pot, heat oil over medium heat. Add onion and cumin and cook for 3 minutes, stirring frequently.
Add curry powder and cook for 2 more minutes, stirring to keep from burning.
Add garlic and 500 mL (2 cups) of broth and bring to a simmer.
Add remaining broth, squash, chickpeas, and tomatoes to the pot. Bring back to a simmer and cook covered, for 25 minutes, stirring occasionally.
Add mango and cook for 5 minutes. Serve hot over brown rice.
