Winter squash-spinach stew with millet and banana chutney
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | large | Yellow onion; sliced |
| 6 | cups | Winter squash; peeled, seeded, |
| And cubed | ||
| 1 | tablespoon | Ginger; grated |
| 2 | teaspoons | Garlic; minced |
| ¾ | teaspoon | Dried basil |
| ¾ | teaspoon | Fennel seed; crushed |
| ½ | teaspoon | Turmeric |
| 1 | pinch | Ground cloves |
| ⅜ | teaspoon | Ground cardamom |
| ¼ | teaspoon | Dried red pepper flakes |
| 1 | Lime kaffir leaf; (a dried leaf available | |
| At Asian stores) | ||
| 5½ | cup | White wine |
| 5½ | cup | Vegetable stock |
| 5½ | cup | Tomato juice |
| 8 | cups | Spinach; washed and torn |
| 1 | cup | Coconut milk |
| 1 | tablespoon | Cilantro; chopped |
| Salt | ||
| Basic Millet; (see recipe) | ||
| Banana Chutney; (see recipe) | ||
Directions
Heat olive oil in a large, heavy pot. Add onion, squash, ginger and garlic.
Cook until onion is tender. Add basil, fennel, turmeric, cloves, cardamom, pepper flakes and lime kaffir leaf. Cook until the seasonings release their fragrances. Add wine, stock and tomato juice. Bring to a boil, then reduce to a simmer and cook until squash is tender. Add spinach and coconut milk.
Cook until spinach has just wilted. Stir in cilantro and salt to taste.
Remove lime kaffir leaf. Serve with millet and banana chutney. Yield: servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Dave Owens Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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