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Curried Potatoes and Squash

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: 1 3/4 cups)
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)

Nutrition Information

  • calories 356
  • fat 8.8 g
  • satfat 5.9 g
  • monofat 1.6 g
  • polyfat 0.5 g
  • protein 10.5 g
  • carbohydrate 66 g
  • fiber 9.3 g
  • cholesterol 15 mg
  • iron 4.9 mg
  • sodium 668 mg
  • calcium 166 mg

How to Make It

  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.