Curried Squash, Garbanzo Bean, and Potato Stew So Tasty

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Curried Squash, Garbanzo Bean, and Potato Stew

"This is a hearty, scrumptious manner to sneak a variety of goodness right into a warm, thick bowl of flavor. Great as a aspect dish or at a potluck, or simply on it is personal!"

Ingredients :

3 tablespoons olive oil
1 teaspoon ground cayenne pepper
1 medium yellow onion, chopped
2 tablespoons yellow curry powder
2 (14 ounce) cans vegetable broth
three massive Yukon Gold potatoes, chopped
2 (10 ounce) programs frozen cooked yellow squash
half of head cauliflower, chopped into chew size portions
2 (15 ounce) cans garbanzo beans
1 (8 ounce) box plain yogurt
cilantro leaves, for garnish

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H15M

Heat the olive oil and cayenne pepper in a massive pot over medium heat, and saute the onion till smooth. Season with curry powder. Pour inside the broth, and blend in the potatoes. Bring to a boil, lessen warmness to low, and simmer 20 minutes, or till potatoes are very tender.
Mix the squash and cauliflower into the pot, and continue cooking half-hour.
Mash the garbanzo beans with a fork, and mix into the pot. Continue cooking 5 minutes, till heated via. Top with yogurt, and garnish with cilantro to serve.

Notes :

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