Braised Mexican-Spiced Vegetables

• 1 tsp. ground coriander
• 1 tsp. chili powder, preferably Mexican
• 3 cups peeled, cubed winter squash ( 3/4-inch pieces)
• 1/2 tsp. salt, or more to taste
• 1 medium red bell pepper, cut into 3/4-inch squares
• 1 cup frozen corn
• 1 tsp. fresh lime juice
• Fresh cilantro sprigs for garnish (optional)
• 1 tsp. dried oregano
• 1 Tbs. vegetable oil
• 5 scallions, cut into 1-inch pieces
• 1 stalk celery, thinly sliced on diagonal
• 10 large tomatillos (8 oz.), husked, rinsed and quartered
• 2 medium cloves garlic, minced

1. In medium saucepan, heat oil over medium heat.
2. Add scallions and celery and cook, stirring occasionally, until softened, about 4 minutes.
3. Add tomatillos, garlic, oregano, coriander and chili powder and cook, stirring occasionally, 4 minutes.
4. Stir in 1 1/2 cups water, cover, increase heat to high and bring to a boil.
5. Add squash and salt and return to a boil.
6. Reduce heat to medium-low, cover partially and simmer 5 minutes.
7. Stir in bell pepper and continue simmering, partially covered, until squash is almost tender, 3 to 5 minutes.
8. Stir in corn and simmer, partially covered, until all vegetables are just tender, about 5 minutes.
9. Remove from heat and stir in lime juice and a little more salt if necessary.
10. Serve hot, garnished with cilantro if desired.

ground coriander, chili powder, winter, salt, red bell pepper, frozen corn, lime juice, cilantro, oregano, vegetable oil, scallions, celery, garlic

Taken from www.vegetariantimes.com/recipe/braised-mexican-spiced-vegetables/ (may not work)