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

Julianna Grimes
Recipe by Cooking Light November 2010

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John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

356 calories; fat 8.8g; saturated fat 5.9g; mono fat 1.6g; poly fat 0.5g; protein 10.5g; carbohydrates 66g; fiber 9.3g; cholesterol 15mg; iron 4.9mg; sodium 668mg; calcium 166mg.