Squash & kidney bean stew

This is a recipe from the Rock Salt restaurant which is one of our favorite Salt Spring Island Restaurants.


2 Tablespoons vegetable oil
1 medium yellow onion diced
2 Tablespoons diced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon salt
1/2 teaspoon pepper

Then add and cook until squash softens:

1 large butternut squash – peeled, deseeded & chopped into bite size pieces (can substitute with yams – just cook them less so they don’t get mushy)

Then add and simmer for 30 minutes:

1 can diced tomatoes (with juice – do not drain)

1 can kidney beans (with juice – do not drain)

2 cups vegetable stock

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