Reduced fat coconut milk
15 fl oz, (1 can)
¼ pound(s), West Indian pumpkin (calabaza), or butternut squash, peeled and chopped into 1-inch cubes
¼ pound(s), (about 9 medium), trimmed and sliced
1 small, yellow, chopped
4 medium, chopped
Uncooked bell pepper(s)
½ cup(s), red, chopped
5 clove(s), large, finely chopped
½ tsp(s), coarsely ground
1 pepper(s), or orange habanero chile
Fresh baby spinach
1 pound(s), divided
- In large Dutch oven or pot with lid, add coconut milk, chopped pumpkin, okra, onion, scallions, bell pepper, garlic, salt, black pepper, thyme, and allspice. Pierce chile several times with tip of sharp small knife. Add chile to pot and bring to boil. Reduce heat to medium. Simmer, stirring occasionally, until vegetables start to soften, about 10 minutes. Stir in half of spinach. Cover and cook over low heat, stirring occasionally, until vegetables are very tender, about 20 minutes.
- Carefully remove chile without tearing it. (Serve whole chile alongside vegetables or discard chile.) Using immersion blender (or working in batches with standard blender or food processor and returning batches to pot), blend vegetables until almost smooth but with little bits of spinach still visible. Stir in remaining spinach and cook, stirring often, until wilted, about 5 minutes.
- Serving size: 1⁄2 cup