Squash & Carrot Stew

SQUASH & CARROT STEW

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, chopped

• 4 teaspoons sweet paprika
• 2 teaspoons kosher salt
• 1 teaspoon – each, yes each! – ground pepper, coriander, cumin, turmeric and ginger
• 1/8 teaspoon Thai green curry paste (see TIPS), stirred into a tablespoon of water
• 28 ounces canned diced tomatoes
• Juice of 2 lemons
• 1 butternut squash (about 2-1/2 pounds), trimmed, peeled (see TIPS) and cut into 1-inch cubes
• 1 pound carrots, trimmed, cut into 1-inch pieces on the diagonal
• 2 cups water

• 1/2 cup chopped cilantro
• 1/4 cup chopped fresh mint (key ingredient, try not to skip)

STOVETOP In a large pot or Dutch oven, heat oil on medium heat til shimmery. Add onion and garlic, toss to coat with oil, then cook til turning gold, stirring occasionally. Stir in paprika, salt, spices and green curry paste mixture, let cook 1 minute. Add tomatoes, lemon juice, squash, carrots and water. Bring to a boil. Reduce heat to maintain a bare simmer, cover and simmer for 3 – 4 hours until vegetables are fully cooked and liquid has slightly thickened.

SLOW COOKER In a skillet, heat oil on medium heat until shimmery. Add onion and garlic, toss to coat with oil, then cook til turning gold, stirring occasionally. Stir in paprika, salt, spices and green curry paste mixture, let cook 1 minute. Transfer mixture to a slow cooker. Add tomatoes, lemon juice, squash, carrots and water. Cook on low for about 7 hours.

TO SERVE Spoon stew into individual serving bowls. Stir in cilantro and mint, then a spoonful of something creamy like Greek yogurt, sour cream, even mashed potatoes. Serve immediately. Keeps for several days.