Curried Squash Stew
|Vegetable oil||1 Teaspoon|
|Onion||1 , thinly sliced|
|Grated peeled ginger||1 1⁄2 Tablespoon (Fresh)|
|Ground cumin||3⁄4 Teaspoon|
|Ground coriander||3⁄4 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Millet||1⁄2 Cup (8 tbs)|
|Acorn squash||1 Pound, peeled and cubed (1 Squash)|
|Water||3 Cup (48 tbs)|
|Tomatoes||2 , chopped|
|Minced fresh cilantro||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||2 Teaspoon|
1. Heat a large saucepan or Dutch oven over medium heat. Swirl in the oil, then add the onion and ginger. Cook until the onion is softened, about 5 minutes. Add the cumin, coriander, turmeric, and pepper sauce; cook, stirring frequently, 1 minute.
2. Add the millet to the onion mixture; cook, stirring constantly, until the millet is well coated, 1 minute. Add the squash, water, the tomatoes, and salt; bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the millet is tender, about 30 minutes. Stir in the cilantro and lemon juice.