Curried Potatoes and Squash

Yield: 4 servings (serving size: 1 3/4 cups)
Cost per Serving: $2.42

Ingredients

• 2  tablespoons  butter
• 1  cup  chopped onion
• 1 1/2  tablespoons  grated peeled fresh ginger
• 4  garlic cloves, minced
• 3  cups  (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
• 3  cups  (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  ground red pepper
• 1  (14.5-ounce) can whole tomatoes, undrained and chopped
• 1  (14-ounce) can fat-free, lower-sodium chicken broth
• 3/4  cup  light coconut milk
• 1  cup  frozen green peas, thawed
• 1/2  cup  thinly diagonally sliced green onions (about 4 medium)

Preparation

1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.

2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.