Curried Potatoes and Squash |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Substitute vegetable broth for chicken, if you prefer a meatless dish. Serve with warm flatbread to soak up the flavorful juices. Ingredients:
2 tablespoons butter |
1 cup chopped onion |
1 1/2 tablespoons grated peeled fresh ginger |
4 garlic cloves, minced |
3 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds) |
3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds) |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon ground red pepper |
1 (14.5-ounce) can whole tomatoes, undrained and chopped |
1 (14-ounce) can fat-free, lower-sodium chicken broth |
3/4 cup light coconut milk |
1 cup frozen green peas, thawed |
1/2 cup thinly diagonally sliced green onions (about 4 medium) |
Directions:
1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.
2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.
|
|