This luscious vegetarian dish with fresh ginger, cumin, and coriander is thickened with millet, a grain that resembles couscous when cooked. Yummy! Makes about 4 servings.

1 tsp oil
1 onion, thinly sliced
1 1/2 tbsp grated, peeled fresh ginger
3/4 tsp cumin
3/4 tsp ground coriander
1/2 tsp turmeric
1/4 tsp hot pepper sauce
1/2 cup millet
1 acorn or butternut squash, peeled and cubed
3 cps water
2 tomatoes, chopped
1 tsp salt
1/4 cup minced fresh cilantro
2 tsp fresh lemon juice

1 – Heat a large saucepan or dutch oven over medium heat. Swirl in the oil, then add the onion and ginger. Cook until the onion is softened, about 6-8 min. Add the cumin, coriander, turmeric, and pepper sauce; cook, stirring frequently for a couple of minutes.
2 – Add the millet to the onion mixture; cook, stirring constantly, until the millet is well coated, 1 minute. Add the squash, water, tomatoes, and salt; bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the millet is tender, about 30 minutes. Stir in the cilantro and lemon.

You can serve this stew over basmati rice scented with garam masala. If you’re watching even the ‘good carbs’, this stew is delicious without the rice. Either way, serve with a big dollop of cottage cheese for added protein.