Meatless meals

Spicy stew warms and calms

Butternut Squash Stew With Pomegranate Salsa
Butternut Squash Stew With Pomegranate Salsa
Deb Lindsey / Washington Post

Main dish

Butternut Squash Stew With Pomegranate Salsa

For the stew:

1 tablespoon extra-virgin olive oil

2 teaspoons ground coriander

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1/2 teaspoon ground cardamom

1/2 teaspoon ground cloves

1 large onion, chopped

1-inch piece peeled fresh ginger, grated

3 garlic cloves, finely chopped

1 serrano chile, seeded and chopped

28-ounce can diced tomatoes, preferably low-sodium

1 large carrot, scrubbed well and cut into 1/2-inch pieces

About 1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch pieces

4 to 5 ounces baby spinach leaves, chopped

15-ounce can chickpeas, rinsed and drained

1/4 cup packed cilantro leaves, chopped

1 teaspoon Tabasco, harissa or other hot sauce

Kosher salt and freshly ground pepper

For the salsa:

1 cup pomegranate seeds

2 scallions, trimmed and finely chopped

2 tablespoons fresh lime juice

12 mint leaves, finely chopped

1 tablespoon extra-virgin olive oil

Heat oil in a large pot until shimmering, and stir in the coriander, cinnamon, turmeric, cardamom and cloves. Sizzle them for a few seconds, then add the onion, stirring to coat. Cook until translucent, 3 to 4 minutes, then add the ginger, garlic and serrano pepper. Reduce the heat to medium-low and cook until soft, 10 minutes.

Add the tomatoes and their juices, the carrot, squash and enough water, if needed, to barely cover the vegetables. Cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes. Stir in the spinach, chickpeas, cilantro and hot sauce; season lightly to taste with salt and black pepper. Cook just until spinach wilts and chickpeas are heated through. Set aside, coverd.

Stir together the salsa ingredients in a small bowl. Serve the stew warm, with the salsa on top or served on the side. Makes 6 to 8 servings.

Source: Adapted from “Eat Yourself Calm” by Gill Paul (Hamlyn, 2014).

Per serving (based on 8): 190 calories, 6 g protein, 33 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 75 mg sodium, 8 g fiber, 10 g sugar.

Washington Post Service

The recipe had me at “pomegranate salsa.” I was looking for an easy, warming dish, and the idea of root vegetables, Moroccan spices and a topping of pomegranate seeds, scallions, lime and mint did the trick.

If you find the list of spices too long, substitute a good Moroccan spice blend or an Indian garam masala. Serve the stew over grains, or on its own.

Read more VegRx | Vegetarian Recipes stories from the Miami Herald

 <span class="cutline_leadin">Try it at home: </span>The roasted carrots and avocado from Huckleberry restaurant in California can now be made in your kitchen.

    Culinary SOS

    Restaurant recipe: Roasted carrots with avocado

    Dear SOS: Ever since trying the roasted carrots and avocado from Huckleberry Bakery and Café in Santa Monica, California, I can’t stop thinking about them. They taste more like French fries, even though they are just roasted carrots. I’m dying for the recipe. Any help here would be greatly appreciated.

Miami Herald

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