 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A easy, quick, hearty , body warming stew to make. I Love it over Polenta! A meal in minutes! Enjoy! :) Ingredients:
1 tbs plus 1 tsp olive oil |
1 large onion, chopped |
2 cloves garlic, minced |
1 1/2 tbs all-purpose flour |
1 tsp ground cumin |
1/2 tsp chili powder |
1/2 tsp ground coriander |
3 cups vegetable broth |
2 1/2 cups peeled, cubed winter squash (butternut or delicata) (3/4 inch pieces) |
1 large all-purpose potato, peeled and cut into 3/4 inch cubes |
1 cup frozen corn |
1 bay leaf |
1/2 tsp salt, or more to taste |
1 tbs tomato paste |
1/2 tsp dried basil |
1 large pinch cinnamon |
freshly ground pepper or cayenne pepper, to taste |
finely chopped red bell pepper for garnish |
Directions:
1. In large saucepan heat oil over medium heat.
2. Add onion, cook until soft, stirring frequently, about 8 minutes.
3. Stir in garlic, flour, cumin, chili powder, coriander and cook, stirring, 1 minute.
4. Stir in broth, squash, potato, corn, bay leaf and salt. Increase heat to high and bring to a boil.
5. Reduce heat to low, cover partially and simmer 15 minutes.
6. Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended about 10 minutes.
7. Remove from heat.
8. Serve over rice or polenta. Best if sits for a few hours before eating.
9. Taste before serving and see if it needs a bit of sugar or a squeeze of lemon -–or both.
|
|