Average Rating: 0TOTAL TIME: Prep: 30 min. Cook: 6 hours
YIELD: 8 servings (2-1/2 quarts).Ingredients
- 1 can (13.66 ounces) coconut milk
- 1/2 cup creamy peanut butter
- 2 tablespoons red curry paste
- 1 tablespoon hoisin sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) chicken broth
- 3 teaspoons olive oil, divided
- 1 pound lamb or beef stew meat (1-1/2-inch pieces)
- 2 small onions, chopped
- 1 tablespoon minced fresh gingerroot
- 3 garlic cloves, minced
- 1 cup dried brown lentils, rinsed
- 4 cups cubed peeled butternut squash (about 1 pound)
- 2 cups chopped fresh spinach
- 1/4 cup minced fresh cilantro
- 1/4 cup lime juice
Instructions
- 1. In a 5- or 6-qt. slow cooker, whisk together first 7 ingredients. In a large skillet, heat 2 teaspoons oil over medium heat; brown lamb in batches. Add to slow cooker.
- 2. In same skillet, saute onions in remaining oil over medium heat until tender, 4-5 minutes. Add ginger and garlic; cook and stir 1 minute. Add to slow cooker. Stir in lentils and squash.
- 3. Cook, covered, on low 6-8 hours, until meat and lentils are tender. Stir in spinach until wilted. Stir in cilantro and lime juice.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts
1-1/4 cups: 411 calories, 21g fat (11g saturated fat), 38mg cholesterol, 777mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 23g protein.