no-tofu: curried ginger butternut stew

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Curried Ginger Butternut Stew

 

Recipe By :Sharon Sassaman Claessens

Serving Size : 6 Preparation Time :0:00

Categories : Chowders & Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon soy margarine

2 onions -- chopped

2 garlic cloves -- minced

1 teaspoon finely minced gingerroot

1 teaspoon curry powder

1 teaspoon ground coriander

4 cups defatted low-sodium vegetable broth

1 medium butternut squash

16 ounces canned chickpeas

1 cup frozen yellow whole-kernel corn

1/2 cup finely chopped broccoli flowerets

1/2 cup finely chopped cauliflower florets

1/4 cup finely diced red bell pepper

 

Melt the margarine in a nonstick Dutch oven over medium-high heat. Add onions

and cook, stirring frequently, until the onions are translucent, 3 to 4 minutes.

 

Add garlic, ginger, curry and coriander and stir until combined. Add broth and

bring to a boil. As it heats, peel and cube squash. Add squash to broth. Return

to a boil, then reduce heat, cover and simmer 20 to 30 minutes, or until the

squash is tender.

 

Puree half the soup in a food processor or blender. Return to the Dutch oven and

add chickpeas, corn, broccoli, cauliflower and bell pepper. Return to a boil,

reduce heat and simmer, uncovered, 4 to 6 minutes, or just until the vegetables

are crisp-tender.

 

Makes 6 servings.

 

TIP - If you like the flavor of ginger, but not the fibrous pieces of the root

swimming in your soup, think small. By grating gingerroot and squeezing out the

liquid (you'll be surprised how much that dry-looking root can contain), you can

get the flavor without the pieces.

 

Source:

" No-Tofu Vegetarian Cookbook (1997 Claessens) "

S(Archive):

" MC (kitpath) on 04-30-2003 "

Copyright:

" 1997 ISBN: 155788269X "

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Per Serving (excluding unknown items): 329 Calories; 5g Fat (13.1% calories from

fat); 11g Protein; 67g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 712mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : Chickpeas give a heartiness to this vegetable-rich stew with its

colorful palette of crisp-tender vegetables.

 

Nutr. Assoc. : 0 0 0 630 0 0 0 0 0 3449 206 268 4695

 

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