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Curried Vegetable Hash

This all-vegetable hash is less bulky that some, but it gets a fair amount of body from the winter squash. It's an excellent end-of-summer or early-fall dish, when the last of the fresh corn and first winter squashes overlap.

Ingredients: 

Ingredients: 

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1 ½ Tbs. vegetable or olive oil
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1 large onion, diced
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1 bay leaf
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1 medium clove garlic, minced
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1 Tbs. all-purpose flour
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2 tsp. mild curry powder
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2 cups peeled, diced winter squash (½-inch pieces)
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2 cups peeled, diced all-purpose potatoes (½-inch pieces)
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1 ½ cups fresh corn (3 medium ears), or frozen
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1 small green bell pepper, chopped
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1 ¼ cups low-sodium vegetable broth
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½ tsp. salt
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1 ripe medium tomato, halved, seeded and diced
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1 to 2 tsp. chopped fresh basil
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1 to 2 tsp. chopped fresh parsley

Instructions: 

  1. In large skillet, heat 1 tablespoon oil over medium heat. Add onion and bay leaf and cook, stirring often, until onion is softened, about 8 minutes. Add remaining 1/2 tablespoon oil, garlic, flour and curry powder and cook, stirring, 1 minute.
  2. Stir in squash, potatoes, corn, bell pepper, broth and salt until well combined. Bring to a boil, stirring occasionally. Cover, reduce heat slightly and cook until potatoes are barely tender, about 10 minutes.
  3. Stir in tomato and cook uncovered, stirring occasionally, until most of the liquid has evaporated and vegetables are tender and coated with medium-thick gravy, 5 to 6 minutes. Remove from heat and stir in basil and parsley. Let stand, covered, 5 minutes. Remove bay leaf and serve hot.

Nutrition Information: 

Calories: 
265
Protein: 
6 g
Total Fat: 
7 g
Saturated Fat: 
1 g
Carbohydrates: 
44 g
Cholesterol: 
mg
Sodium: 
347 mg
Fiber: 
7 g
Sugar: 
g
Yield: 
4 to 5 servings

Comments on this Recipe

Sooo good, ate it with quinoa, used extra cumin and garlic. Going in our dinner rotation!

Really really delicious! I ate mine over couscous and it was perfect.