Description
This ingredient list is long but is well-worth the Indian-spiced flavor...the stew is also high in potassium, an important mineral that helps keep blood pressure in check. I added more fresh spinach!
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Directions
Heat canola oil in a Dutch oven over medium-high heat. Add onion; saute 4 minutes or until onion is tender. Add garlic and 1/4 tsp. salt, saute 1 more minute. Add curry powder, cumin, corainder, 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 for 15 minutes or until the squash is slightly tender, stirring occasionally.
Stir in remaining 1/4 tsp. 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 and stir in cilantro and lime juice. Serve immediately. Yields 8 servings.
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Ingredients
 1 1/2 T. canola oil
1 1/2 cups coarsely chopped onion
4 garlic cloves, minced
1/2 tsp. salt, divided
1 T. curry powder
1 T. ground cumin
1/2 tsp. ground coriander
1/2 tsp. cinnamon
1/4 tsp. ground red pepper
4 cups cubed, peeled butternut or acorn squash
1 cup chopped parsnip
1 can less-sodium vegetable broth
1 (14.5 oz.) can diced tomatoes, undrained
1 cup frozen baby lima beans, thawed
1 cup canned chickpeas (garbanzos), drained
2 cups fresh baby spinach
1 cup light coconut milk
1/4 cup chopped fresh cilantro
1 T. fresh lime juice
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