Spicy Squash Stew

Name: Spicy Squash Stew Recipe
Yield: 8
Ingredients: 1 1/2 tablespoons canola oil; 1 1/2 cups coarsely chopped onion; 4 garlic cloves minced; ½ teaspoon salt divided; 1 tablespoon curry powder; 1 tablespoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground cinnamon; 1/4 teaspoon ground red pepper; 4 cups (1-inch) cubed peeled butternut squash; 1 cup chopped parsnip (about 2 medium); 1 3/4 cups less-sodium vegetable broth (such as Swanson Certified Organic); 1 (14.5-ounce) can diced tomatoes undrained; 1 cup frozen lima beans thawed; 1 cup canned chickpeas drained; 2 cups fresh baby spinach; 1 cup light coconut milk; 1/4 cup chopped fresh cilantro; 1 tablespoon fresh lime juice

Number of Servings: 8

Ingredients

1 1/2 tablespoons canola oil1 1/2 cups coarsely chopped onion4 garlic cloves, minced½ teaspoon salt, divided1 tablespoon curry powder1 tablespoon ground cumin½ teaspoon ground coriander½ teaspoon ground cinnamon1/4 teaspoon ground red pepper4 cups (1-inch) cubed peeled butternut squash1 cup chopped parsnip (about 2 medium)1 3/4 cups less-sodium vegetable broth (such as Swanson Certified Organic)1 (14.5-ounce) can diced tomatoes, undrained1 cup frozen lima beans, thawed1 cup canned chickpeas, drained2 cups fresh baby spinach1 cup light coconut milk1/4 cup chopped fresh cilantro1 tablespoon fresh lime juice

Directions

Heat canola oil in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until onion is tender. Add garlic and 1/4 teaspoon salt, and sauté 1 minute. Add curry powder, cumin, coriander, cinnamon, and pepper; cook 2 minutes, stirring constantly. Stir in the squash, parsnip, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until squash is slightly tender, stirring occasionally.

Stir in remaining 1/4 teaspoon salt, lima beans, and chickpeas. Uncover and simmer 8 minutes or until vegetables are tender, stirring occasionally. Add spinach and coconut milk; cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in cilantro and juice. Serve immediately.
Yield 8 Sevings

Number of Servings: 8

Recipe submitted by SparkPeople user YELLIT1.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 200.7
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 457.6 mg
Total Carbs: 34.6 g
Dietary Fiber: 8.7 g
Protein: 6.2 g

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