Butternut Squash & Potato Curry
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
- 1/4 cup reduced-sodium chicken broth or 1/4 cup vegetable broth
- 3/4 cup low-fat coconut milk
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon kosher salt
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne powder
- 1/8 teaspoon ground cinnamon
- 2 garlic cloves, minced
- 1 tablespoon canola oil or 1 tablespoon safflower oil
- 1 onion, diced into 3/4 inch pieces
- 12 ounces butternut squash, peeled, cored, and diced
- 8 ounces red potatoes, diced
- 1 teaspoon lemon juice
- 2 tablespoons unsweetened coconut or 1 tablespoon chopped fresh parsley (to garnish)
Recipe
- 1 in a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
- 2 in a large wok or skillet, combine garlic and oil. stir-fry over medium-high heat just until garlic begins to brown, approx 2 minutes.
- 3 add onion, stir-fry 2 minutes, until onion starts to become translucent.
- 4 add stock mixture, bring to boil.
- 5 add squash and potatoes. return to boil, then reduce to a simmer. cover and cook, stirring occasionally, until squash and potatoes are tender, about 10 minutes.
- 6 remove from heat, stir in lemon juice.
- 7 serve over rice, garnish with coconut or parsley. enjoy!
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