My youngest, recently had a challenge issued in her class. She was to go an entire week with no meat, no dairy, water or 100% fruit juice only. We started to look for some more recipes since we've been doing more fish and chicken lately and not strictly vegetarian. Same with dairy.
Here is a yummy and filling stew
2 tsp. olive oil
2 tsp. grated & peeled fresh ginger
2 cloves garlic, crushed
2 tsp. curry powder
1 16 oz, pkg. cut up peeled butternut squash
1 large apple not peeled, cut into 1-inch pieces
1 can (19 oz) ready to serve lentil soup
1/4 tsp. salt
1 cup water
1 bag (10 oz) prewashed spinach
Directions
In a saucepan heat oil over medium heat. Add ginger, garlic and curry powder and cook stirring 30 seconds. Add squash, apple, soup, salt and water; cover and heat to boiling over high heat. Reduce heat to medium cover and cook stirring occasionally, until squash is just tender. about 5 min. longer.
In batches gently stir in as many spinach leaves as possible. Reduce heat to low; cover ans simmer 5 min. Serve
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