adapted from Gluten free Goddess
Prep time: 10 minutes
Cook time: 25-30 minutes
Note: I didn't have a sweet potato. I swear my kids must have thrown my bag of them out of the cart because I distinctly remember standing in front of them at the store and planning to put them in my cart. Consquently, I used an acorn squash. (I bet a butternut squash would work too.) It was good, but sweet potato would be better. However, my point is that any chunks of winter squash will do.
1-2 Tbsp olive oil
1 tsp cumin
1/2 tsp curry
1/4-1/2 tsp chili powder
4-5 cloves garlic, chopped
1 medium yellow onion, chopped (or if you're onion-texture averse like my husband, grated in the small holes of your grater, so it's a pulp)
2 cans corn, drained
1 sweet potato, peeled and chopped
2 15-oz cans diced tomatoes with juices (plain or Italian. I used home canned tomatoes and I have to say they were completely more awesome than store bought, but store bought will do)
1 quart vegetable broth
1 14-oz can coconut milk
1 breast of chicken (optional; you can make this vegetarian if you wish)
salt and pepper to taste
a squeeze of lemon or lime if you wish
Chop your onion and garlic. Cube your sweet potato and chicken (you can used leftover cooked chicken to good effect, or you can cook your chicken here. It's up to you).
Heat the olive oil in a large pot over medium heat. Add cumin, curry, and chili powder. Stir until fragrant (30-60 seconds. Add onion and cook for 5 minutes or so. Add garlic and cook another minute. Add chicken if it's raw and cook until it's browned on the sides.
Add corn (without juices), sweet potato, tomatoes (with juices). Stir it up. Add broth.
Cover and bring to a gentle boil. Reduce heat and simmer gently until the sweet potatoes are tender and chicken is cooked through (about 20 minutes).
Add coconut milk and heat through. Taste and adjust seasonings. Add a squirt of lemon or lime if you wish.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com