I picked up a share of produce from La Nay Ferme in Provo this week. It included red potatoes, kale, green peppers, tomatoes, turnips, black forest squash, salad greens, parsley and oregano.
As we are a two-person career household I was looking for a way to use lots of the share at once and give us plenty of food for dinner and leftovers during the week. With the temperatures dipping, a hearty fall stew seemed the perfect way to go. With the exception of the salad greens and oregano, I used everything in this week’s share in the stew and still have some of everything left over too.
I’d never cooked with black forest winter squash before but I knew that they should be the star of this meal. Squash is a great vegetable to pair with Indian spices—curry, cumin, etc. because it really plays up the slight sweetness of the squash.
- 2 Tbsp. olive oil
- 2 chicken breasts, cut into tenders or cubes
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1/2 tsp. yellow curry powder
- 2 tsp. garam masala (I use Utah’s East India Pantry mix)
- 1 tsp. ground cinnamon
- 1 black forest winter squash (approximately 4 cups) peeled and cut into 1-inch pieces
- 4-5 red potatoes (approximately 2 cups) cut into 1-inch pieces
- 4-5 fresh tomatoes, (approximately 2 cups) diced
- 2 cups chicken broth
- 2 green peppers, cleaned and cut into 1-inch pieces
- 1 turnip, sliced into 1-inch pieces
- 4 pieces of kale, torn
- parsley for garnish
Heat 1 Tbsp. oil in a large stew pot over medium-high heat. Season the chicken pieces with salt and pepper. Saute until browned on all sides. Transfer to plate.
Heat remaining 1 Tbsp. oil in same pot. Add the onion and garlic and sauté for approximately 5 minutes or until browned. Add curry powder, garam masala and cinnamon and stir for 1 minute. Add the squash, potatoes, tomatoes and chicken broth. Cover and simmer for 15 minutes, stirring frequently. Uncover and add the chicken pieces, peppers, turnips, and kale and continue to simmer (uncovered) for another 10 minutes or until liquid is thickened and chicken is heated through. Season with salt and pepper to taste. Garnish with parsley and serve with naan or crusty bread for dipping.
Because of the startchiness of the potatoes and squash, the stew will thicken the longer it’s refrigerated. You can add additional chicken broth when reheating if needed to regain desired consistency.