Spicy Squash Stew

• 1 1/2 tablespoons canola oil
• 1 1/2 cups coarsely chopped onion
• 4 garlic cloves, minced
• 1/2 teaspoon salt, divided
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 4 cups (1-inch) cubed peeled butternut squash
• 1 cup chopped parsnip (about 2 medium)
• 1 3/4 cups less-sodium vegetable broth (such as Swanson Certified Organic)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup frozen lima beans, thawed
• 1 cup canned chickpeas, drained
• 2 cups fresh baby spinach
• 1 cup light coconut milk
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice

1. Heat canola oil in a Dutch oven over medium-high heat. Add onion; saute 4 minutes or until onion is tender. Add garlic and 1/4 teaspoon salt, and saute 1 minute. Add curry powder, cumin, coriander, cinnamon, and pepper; cook 2 minutes, stirring constantly. Stir in the squash, parsnip, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until squash is slightly tender, stirring occasionally.
2. Stir in remaining 1/4 teaspoon salt, lima beans, and chickpeas. Uncover and simmer 8 minutes or until vegetables are tender, stirring occasionally. Add spinach and coconut milk; cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in cilantro and juice. Serve immediately.

canola oil, onion, garlic, salt, curry powder, ground cumin, ground coriander, ground cinnamon, ground red pepper, vegetable broth, tomatoes, frozen lima beans, chickpeas, baby spinach, light coconut milk, fresh cilantro, lime juice

Taken from www.myrecipes.com/recipe/spicy-squash-stew (may not work)