Curried Potatoes and Squash

• 2 tablespoons butter
• 1 cup chopped onion
• 1 1/2 tablespoons grated peeled fresh ginger
• 4 garlic cloves, minced
• 3 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds) 
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• 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 1 (14.5-ounce) can whole tomatoes, undrained and chopped
• 1 (14-ounce) can fat-free, lower-sodium chicken broth
• 3/4 cup light coconut milk
• 1 cup frozen green peas, thawed 
• 1/2 cup thinly diagonally sliced green onions (about 4 medium)

 Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.

Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.

Serves 4 (1 3/4 c.); 356 calories.

VERDICT: This didn't have a whole lot of flavor, despite the ginger and coconut milk.  It's not bad, but given the number of curry recipes out there, toss.