Winter Squash-Spinach Stew with Millet and Banana Chutney
  • 2 teaspoons olive oil
  • 1 large yellow onion; sliced
  • 6 Cups winter squash; peeled, seeded, and cubed
  • 1 Tablespoon ginger; grated
  • 2 teaspoons garlic; minced
  • 3/4 teaspoons dried basil
  • 3/4 teaspoons fennel seed; crushed
  • 1/2 teaspoon turmeric
  • 1 pinch ground cloves
  • 3/8 teaspoon ground cardamom
  • 1/4 teaspoon dried red pepper flakes
  • 1 lime kaffir leaf (a dried leaf available at Asian stores)
  • 5 1/2 Cups white wine
  • 5 1/2 Cups vegetable stock
  • 5 1/2 Cups tomato juice
  • 8 Cups spinach; washed and torn
  • 1 Cup coconut milk
  • 1 Tablespoon cilantro; chopped
  • salt
  • Basic Millet, see Recipe
  • Banana Chutney, see Recipe
  1. 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.
  2. 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.
  3. Serve with millet and banana chutney.
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