Winter Squash-Spinach Stew With Millet And Banana Chutney

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	Yellow onion - sliced (large)
6 cups	1422ml	Winter squash - peeled, seeded,
		And cubed
1 tablespoon	15ml	Ginger - grated
2 teaspoons	10ml	Garlic - minced
3/4 teaspoon	3.8ml	Dried basil
3/4 teaspoon	3.8ml	Fennel seed - crushed
1/2 teaspoon	2.5ml	Turmeric
1		Ground cloves
3/8 teaspoon	1.9ml	Ground cardamom
1/4 teaspoon	1.3ml	Dried red pepper flakes
1		Lime kaffir leaf (a dried leaf available
		At Asian stores)
5 1/2 cups	1303ml	White wine
5 1/2 cups	1303ml	Vegetable stock
5 1/2 cups	1303ml	Tomato juice
8 cups	1896ml	Spinach - washed and torn
1 cup	237ml	Coconut milk
1 tablespoon	15ml	Cilantro - chopped
		Salt
		Basic Millet - (see recipe)
		Banana Chutney - (see recipe)

Recipe Instructions

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.

Source:
St. Louis Post-Dispatch - 11-02-1998 - By Dave Owens

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