Try this Winter Squash-Spinach Stew with Millet And Banana Chutney recipe, or contribute your own.
Suggest a better descriptionHeat olive oil in a large, heavy pot. Add onion, squash, ginger and garlic. Cook until onion is tender. Add basil, fennel, turmeric, cloves, cardamom, pepper flakes and lime kaffir leaf. Cook until the seasonings release their fragrances. Add wine, stock and tomato juice. Bring to a boil, then reduce to a simmer and cook until squash is tender. Add spinach and coconut milk. Cook until spinach has just wilted. Stir in cilantro and salt to taste. Remove lime kaffir leaf. Serve with millet and banana chutney. Yield: servings. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Dave Owens Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (577g) | ||
Recipe Makes: 6 servings | ||
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Calories: 185 | ||
Calories from Fat: 79 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1604.6mg | 55 % | |
Potassium 705.3mg | 19 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 15.7g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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