From Cooking Light Magazine, January 2006.

Cooking spray
2  cups thinly vertically sliced onion
1  tablespoon curry powder
1 1/2  teaspoons ground cumin
3/4  teaspoon salt, divided
1/4  teaspoon ground red pepper
2  garlic cloves, minced
4  cups fat-free, less-sodium chicken broth
2  cups chopped peeled butternut squash
1  cup shredded carrot
1  cup frozen green peas, thawed
1 1/2  cups cooked brown basmati rice
3/4  cup sliced green onions
6  tablespoons creamy peanut butter
1/4  cup chopped fresh cilantro
6  lime wedges
Green onion strips (optional)

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 6 minutes or until tender, stirring occasionally. Stir in curry powder, cumin, 1/2 teaspoon salt, pepper, and garlic. Cook 1 minute, stirring constantly. Add broth, squash, and carrot; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender. Stir in peas; cook, uncovered, 1 minute. Stir in rice, sliced green onions, peanut butter, cilantro, and remaining 1/4 teaspoon salt. Cook 1 minute or until thoroughly heated. Serve with lime wedges; garnish with green onion strips, if desired.

Return to recipe index

Return to