Tuesday, October 13, 2009

Sarita Austin's Spicy Squash Stew

Spicy Squash Stew


1 1/2 T. oil
1 1/2 cups chopped onion
2 garlic cloves –minced
½ t.salt-divided
1 T.curry
½ t. coriander (ground)
½ t. cinnamon
¼ t. red pepper
4 cups of butternut squash-peeled and cubed
1 3/4c. veggie broth
1 (14.5oz) can of diced tomatoes-undrained
1 can of chickpeas, drained
3 cups fresh spinach
1 can of light coconut milk
¼ cup of chopped cilantro
1 T. lime juice

Cook onion (till tender) over med-high heat in canola oil. Add garlic,1/4 t.salt-cook 1 minute. Add curry, cumin, coriander, cinnamon, and pepper. Cook 2 minutes stirring constantly.

Stir in squash, broth, and tomatoes-bring to boil. Cover, reduce heat, and simmer 15 minutes or until squash is slightly tender. Stir occasionally.

Stir in remaining salt and chickpeas. Uncover and simmer 8 minutes –until veggies are tender. Add spinach and coconut milk-cook 2 minutes.

Remove from heat. Stir in cilantro and juice.
Serve immediately-yum
(FYI-I usually increase the broth and spinach)

8 servings

Dan -I love to cook so much and share recipes-this is totally cool.

Love you,
Mom

1 comment:

  1. Em, thanks for posting this recipe in it's entirety (FYI, Em is notorious for leaving out essential ingredients, thereby ruining others' attempts). You are not thanked, however, for posting extraneous information. Namely, that my mother loves to share recipes with me and that she finds it to be "totally cool".

    That's not supposed to be in the public domain of the internets.

    ReplyDelete