Curried Potatoes and Squash

Ingredients

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

Equipment

• frying pan

Directions

1. Melt butter in a large skillet over medium-high heat.
2. Add onion to pan, and saut for 4 minutes, stirring occasionally.
3. Add ginger and garlic; saut 1 minute, stirring constantly.
4. Add potato and next 4 ingredients (through pepper); saut 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.
5. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally.
6. Sprinkle with green onions.