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Ingredients

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Directions

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  • In a large pot, heat olive oil. Add sliced onion; sauté 7 minutes.

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  • Add butternut squash pieces and cauliflower florets; cook 12 minutes, until softened. Add curry powder, salt, ground ginger, sugar and cayenne and cook, stirring, 1 minute.

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  • Place 1/4 reduced-sodium vegetable broth in a small measuring cup and stir in cornstarch. Set aside.

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  • Add another 1 1/2 cups broth, chickpeas and diced tomatoes to pot and bring to a boil. Cover and reduce heat to medium-low. Simmer 12 minutes, until veggies are tender.

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  • Stir in cornstarch mixture and baby spinach. Stir until spinach is wilted and mixture has thickened.

Nutrition Facts

372 calories; total fat 7g; saturated fat 1g; cholesterol 2mg; sodium 671mg; carbohydrates 70g; fiber 14g; protein 11g.

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