Oh, waiter! There's a leek in my soup bowl! And it's delicious. This full-flavored dish uses a bold combination of spices to bring together a wide variety of harvest vegetables.
Ingredients
- 2 Tbsp. olive oil, divided
- 3 cloves garlic, minced
- 2 Tbsp. chopped fresh ginger
- 2 tsp. curry powder
½ tsp. crushed dried chili
¼ tsp. allspice
¼ tsp. cinnamon
3 leeks, trimmed and chopped
4 chicken breasts, cubed
3 potatoes, peeled and cubed
- 1 cup low-sodium tomato sauce
- 2 cups water
- 3 cups cubed butternut squash
2 red bell peppers, diced
Instructions
- Heat 1 tablespoon of oil in large, heavy-bottomed pan. Add garlic, ginger, spices, and leeks and cook until tender (4-5 minutes).
- Add chicken and cook, stirring, until browned (4-5 minutes).
- Add potatoes, tomato sauce, and water. Cook for 10 minutes. Add squash and peppers and cook until vegetables are tender and chicken is cooked through (15-20 minutes).
No additional notes for this recipe.
Score Breakdown
- Fiber
- Vitamins & Minerals
- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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