Curried Potatoes and Squash

Name: Curried Potatoes and Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds); 2 Tbsps butter; 710 milliliters (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds); 411 grams whole tomatoes, undrained and chopped; 2 Tbsps grated peeled fresh ginger; 4 garlic cloves, minced; 118 milliliters thinly diagonally sliced green onions (about 4 medium); 1 teaspoons ground cumin; 1 teaspoons ground red pepper; 177 milliliters light coconut milk; 397 grams fat-free, lower-sodium chicken broth; 237 milliliters chopped onion; 237 milliliters frozen green peas, thawed; 1 teaspoons salt

Watching your figure? This gluten free recipe has 318 calories, 10g of protein, and 9g of fat per serving. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up lower-sodium chicken broth, canned tomatoes, ground cumin, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Melt butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onion to pan, and saut for 4 minutes, stirring occasionally.

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Onion

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Frying Pan

Add ginger and garlic; saut 1 minute, stirring constantly.

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Garlic

Ginger

Add potato and next 4 ingredients (through pepper); saut 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.

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Tomato