Curried Squash Stew Recipe
Summary
Ingredients
| Vegetable oil | 1 Teaspoon | |
| Onion | 1 , thinly sliced | |
| Grated ginger | 1 1/2 Tablespoon, peeled | |
| Ground cumin | 3/4 Teaspoon | |
| Ground coriander | 3/4 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Hot pepper sauce | 1/4 Teaspoon | |
| Millet | 1/2 Cup (16 tbs) | |
| 1 (1-pound) acorn squash, peeled and cubed | ||
| Water | 3 Cup (16 tbs) | |
| Tomatoes | 2 , chopped | |
| Salt | 1 Teaspoon | |
| Cilantro | 1/4 Cup (16 tbs), minced | |
| Lemon juice | 2 Teaspoon | |
Directions
1. Heat a large saucepan or Dutch oven over medium heat. Swirl in the oil, then add the onion and ginger. Cook until the onion is softened, about 5 minutes. Add the cumin, coriander, turmeric, and pepper sauce; cook, stirring frequently, 1 minute.
2. Add the millet to the onion mixture; cook, stirring constantly, until the millet is well coated, 1 minute. Add the squash, water, the tomatoes, and salt; bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the millet is tender, about 30 minutes. Stir in the cilantro and lemon juice.
2. Add the millet to the onion mixture; cook, stirring constantly, until the millet is well coated, 1 minute. Add the squash, water, the tomatoes, and salt; bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the millet is tender, about 30 minutes. Stir in the cilantro and lemon juice.
Chef
