I love this recipe for a chilly Fall day. The colors are fantastic and perfect for the season. I prefer sweet potato but you can also use orange squash, or pumpkin.
1 t. canola oil
3/4 c. chopped onion
1/2 to 1 jalapeno pepper, seeded and minced
1/2 in. fresh ginger, peeled and minced
1 clove garlic, minced
2 t. ground cumin
1/2 t. ground coriander seed
1/2 c. water
1/2 T. reduced-sodium soy sauce
1 c. peeled cubed, sweet potato
1 c. cooked garbanzo beans (I use canned beans, drain and rinse)
1 c. reduced fat coconut milk (I have substituted 1% milk)
Juice of 1 lime
1/4 c. chopped cilantro leaves (I use a lot less as my family doesn't care for cilantro)
Spinach leaves for garnish
1. Heat oil in medium saucepan over medium-low heat. Add onion, pepper, ginger, and garlic. Cook, stirring 2-3 min. or until onion is translucent but does not brown. Add cumin and coriander, cooking and stirring 1 minute or until spices are aromatic, taking care not to burn.
2.Add water, soy sauce, sweet potatoes, and beans to pot. Bring to boil. Reduce heat and simmer 15 minutes or until squash is tender and water is nearly cooked away. Add milk and heat through. Add lime juice and cilantro, and stir to blend. Garnish with baby spinach leaves.
Makes 2 servings.
Diabetic Cooking March/April 2003
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories