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Spicy Squash Stew is for Dinner.

Spicy Squash Stew takes several minutes to prepare.

Spicy Squash Stew takes several minutes to cook.

Spicy Squash Stew makes 8 servings.

The ingredients for Spicy Squash Stew are:

1 1/2 tablespoons canola oil
1 1/2 cups coarsely chopped onion
4 garlic cloves, minced
½ teaspoon salt, divided
1 tablespoon curry powder
1 tablespoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
1/4 teaspoon ground red pepper
4 cups (1-inch) cubed peeled butternut squash
1 cup chopped parsnip (about 2 medium)
1 3/4 cups less-sodium vegetable broth (such as Swanson Certified Organic)
1 (14.5-ounce) can diced tomatoes, undrained
1 cup frozen lima beans, thawed
1 cup canned chickpeas, drained
2 cups fresh baby spinach
1 cup light coconut milk
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Here is how you make Spicy Squash Stew:

Heat canola oil in a Dutch oven over medium-high heat. Add onion; sauté 4 minutes or until onion is tender. Add garlic and 1/4 teaspoon salt, and sauté 1 minute. Add curry powder, cumin, coriander, cinnamon, and pepper; cook 2 minutes, stirring constantly. Stir in the squash, parsnip, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until squash is slightly tender, stirring occasionally.Stir in remaining 1/4 teaspoon salt, lima beans, and chickpeas. Uncover and simmer 8 minutes or until vegetables are tender, stirring occasionally. Add spinach and coconut milk; cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in cilantro and juice. Serve immediately.Yield 8 SevingsNumber of Servings: 8Recipe submitted by SparkPeople user YELLIT1.

The nutritional information for Spicy Squash Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 200.7

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 457.6 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 8.7 g
• Protein: 6.2 g

Spicy Squash Stew is Indian cuisine.