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Photo by: Photo: John Autry; Styling: Cindy Barr

Curried Potatoes and Squash

Substitute vegetable broth for chicken, if you prefer a meatless dish. Serve with warm flatbread to soak up the flavorful juices.

Cooking Light NOVEMBER 2010

Yield: 4 servings (serving size: 1 3/4 cups)
Cost Per Serving:$2.42

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)

Preparation

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.

Nutritional Information

Amount per serving

Calories: 356
Fat: 8.8g
Saturated fat: 5.9g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 0.5g
Protein: 10.5g
Carbohydrate: 66g
Fiber: 9.3g
Cholesterol: 15mg
Iron: 4.9mg
Sodium: 668mg
Calcium: 166mg

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Curried Potatoes and Squash recipe