Curried Black Bean Stew - alive magazine

Name: Curried Black Bean Stew - alive magazine
Ingredients: 2 Tbsp (30 mL) organic canola oil*; 1 medium onion, diced; 6 cups (1.5 L) butternut squash (approx. 2 lb/1 kg), peeled, cut into 1 in (2.5 cm) cubes; 1 Tbsp (15 mL) curry powder; 1/2 tsp (2 mL) ground cinnamon; 1/2 tsp. (2 mL) cracked pepper (not ground); 2 cups (500 mL) low sodium, organic vegetable broth; 2 - 19 fl oz (540 mL) cans organic low-sodium black beans, drained and rinsed; 8 whole dried apricots, coarsely chopped

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This vegan main dish is fabulous served with spicy mango chutney. 2 Tbsp (30 mL) organic canola oil* 1 medium onion, diced 6 cups (1.5 L) butternut squash…

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Ingredients

2 Tbsp (30 mL) organic canola oil*
1 medium onion, diced
6 cups (1.5 L) butternut squash (approx. 2 lb/1 kg), peeled, cut into 1 in (2.5 cm) cubes
1 Tbsp (15 mL) curry powder
1/2 tsp (2 mL) ground cinnamon
1/2 tsp. (2 mL) cracked pepper (not ground)
2 cups (500 mL) low sodium, organic vegetable broth
2 - 19 fl oz (540 mL) cans organic low-sodium black beans, drained and rinsed
8 whole dried apricots, coarsely chopped