“This hearty vegetarian stew can be prepared ahead of time–as with many dishes cooked with spices, this one is even better the next day–and refrigerated until needed. Recipe may be halved and may be frozen.”
2 tsp. garlic dipping oil
3 shallots, finely chopped (about 2/3 cup)
4 tsp. curry powder
1/4 tsp. ground cayenne, or to taste
1/2 tsp. ground cumin
3 cups bite-size cauliflower florets
1 (32oz.) pkg. low-sodium vegetable broth, divided
1 (20 oz.) pkg frozen cut butternut squash
2 (15.5 oz.) cans cannellini beans, drained and rinsed
1/4 cup plain soy yogurt
2 Tbsp. roasted pumpkin seeds (also called pepitas)
1. Heat oil in a large pot over medium heat. WHen hot, add shallots, curry, cayenne, and cumin. Cook and stir until shallots begin to soften, about 1 to 2 minutes. Add cauliflower and 1/2 cup of the broth. Cook and stir until cauliflower is coated with the spices.
2. Increase heat to medium high. Add remaining vegetable broth and bring to a simmer. Add squash and beans, stir well, and return to a simmer. Cover and cook until cauliflower and squash are fork tender, about 10 minutes.
3. To serve, divide among 6 bowls. Top each bowl with a dollop of yogurt and a sprinkling of pumpkin seeds. Serve warm.
*Adapted from Hannaford’s issue of FRESH November/December 2009