Spicy Squash Stew

Ingredients

• 1 1/2 tablespoons canola oil
• 1 1/2 cups coarsely chopped onion
• 4 garlic cloves, minced
• 1/2 teaspoon salt, divided
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 4 cups (1-inch) cubed peeled butternut squash
• 1 cup chopped parsnip (about 2 medium)
• 1 3/4 cups less-sodium vegetable broth (such as Swanson Certified Organic)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup frozen lima beans, thawed
• 1 cup canned chickpeas, drained
• 2 cups fresh baby spinach
• 1 cup light coconut milk
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice