We’ve been sticking with our New Year’s resolution of putting one or more vegetarian meals on the dinner table every week. That’s because of the research showing the benefits of a plant-based diet. This spicey vegetarian stew meshes squarely with our regimen. (Click hear to see featured recipe.)
It’s an African squash stew loaded with healthy ingredients: chickpeas, butternut squash, tomatoes, okra, pumpkin seeds, and spices like turmeric. The recipe comes courtesy of Muir Glen Organic. And you can have it on the table in 30 minutes.
Sauté onions in extra virgin olive oil – use our Everyday Fresh – until golden brown. Add the spices – coriander, cumin, cinnamon, turmeric, cayenne pepper and salt – followed by cubed butternut squash, vegetable broth and tomatoes. Simmer the stew until the squash is tender, about 15 minutes.
In a separate pan, sauté the okra in more olive oil until tender and the edges are golden brown, three to five minutes. Add it to the stew.
The only remaining step is divvying up the individual servings and topping each bowl with chopped cilantro and toasted pumpkin seeds, also known as pepitas.