Ingredients
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1 teaspoon canola oil
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3/4 cup onion, chopped
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1/2-1 jalapeno pepper, seeded and chopped
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1/2 inch fresh ginger, peeled and grated
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2 teaspoons ground cumin
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1/2 teaspoon ground coriander
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1/2 cup water
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2 teaspoons reduced sodium soy sauce
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1 cup sweet potatoes or 1 cup pumpkin, cubed
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1 cup garbanzo beans, cooked
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1 cup reduced-fat coconut milk
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1 lime, juice of
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spinach leaves, for garnish
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1 garlic clove, smashed
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1/4 cup cilantro leaves, chopped or 1/4 cup spinach
Instructions
- Heat oil in medium saucepan over medium low heat.
- Add onion, pepper, ginger and garlic.
- Cook, stirring, 2 to 3 minutes or until onion is translucent but does not brown.
- Add cumin and coriander while cooking, stirring, 1 minute or until spices are aromatic, taking care not to burn.
- Add water, soy sauce, squash and beans to pot, bring to boil.
- Reduce heat and simmer for 15 minutes or until squash is tender and water is nearly cooked away.
- Add coconut milk and heat through.
- Add lime juice and cilantro or spinach and stir to blend.
- Garnish with spinach or cilantro leaves.