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Curried Squash Stew

Diet.Chef's picture
Ingredients
  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
  Salt 1 Teaspoon
  Minced fresh cilantro 1⁄4 Cup (4 tbs)
  Fresh lemon juice 2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Healthy

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 660 Calories from Fat 93

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 1.6 g7.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1987.6 mg82.8%

Total Carbohydrates 134 g44.8%

Dietary Fiber 21.4 g85.5%

Sugars 13.1 g

Protein 17 g33.8%

Vitamin A 89.7% Vitamin C 169.8%

Calcium 27.5% Iron 51.9%

*Based on a 2000 Calorie diet

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Curried Squash Stew Recipe