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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