Most vegetables contain small amounts of potassium, but winter vegetables like squash and parsnips are particularly high. This stew gains 203 milligrams of potassium from the butternut squash and 62 milligrams from the parsnips. The ingredient list is long, but most are easy-to-measure spices. Canned chickpeas and frozen lima beans help keep the cooking time short.
Heat canola oil in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until onion is tender. Add garlic and 1/4 teaspoon salt, and sauté 1 minute. Add curry powder, cumin, coriander, 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 15 minutes or until squash is slightly tender, stirring occasionally.
Stir in remaining 1/4 teaspoon 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. Stir in cilantro and juice. Serve immediately.
I made this several days ahead up to the tender vegetable point. I reheated before serving, then added the coconut milk, spinach, etc. The taste was delicious. Other than the make ahead technique, which was very successful, I followed the recipe exactly, except for doubling up on the chickpeas and leaving out the lima beans. We found that the leftovers were at least equally delightful. I'd make this again any time.
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