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!