Recipe - Winter Squash-Spinach Stew With Millet And Banana Chutney

2 teaspoon Olive oil
1 lg Yellow onion; cut or sliced up
6 cup Winter squash; peeled,
seeded,
And cubed
1 tablespoon Ginger; grated
2 teaspoon Garlic; minced
Three fourths teaspoon Dried basil
Three fourths teaspoon Fennel seed; crushed
One half teaspoon Turmeric
1 pn Ground cloves
3/8 teaspoon Ground cardamom
One fourth teaspoon Dried red pepper flakes
1 Lime kaffir leaf; (a dried
leaf available
At Asian stores)
5 One half cup White wine
5 One half cup Vegetable stock
5 One half cup Tomato juice
8 cup Spinach; washed and torn
1 cup Coconut milk
1 tablespoon Cilantro; chopped
Salt
Basic Millet; (see recipe)
Banana Chutney; (see recipe)

Heat olive oil in a large, heavy pot. Add onion, squash, ginger and garlic.
Cook until onion is tender. Add basil, fennel, turmeric, cloves, cardamom,
pepper flakes and lime kaffir leaf. Cook until the seasonings release their
fragrances. Add wine, stock and tomato juice. Bring to a boil, then reduce
to a simmer and cook until squash is tender. Add spinach and coconut milk.
Cook until spinach has just wilted. Stir in cilantro and salt to taste.
Remove lime kaffir leaf. Serve with millet and banana chutney. Yield: