BUTTERNUT SQUASH & POTATO CURRY
From Clean Eating Magazine Fall 2008 This was my first time cooking with butternut squash. I was intimidated by the long list of ingredients at first, but it's really quite simple and was worth it, it was delicious!
Provided by Nicazz
Categories Curries
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
- 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.
- Add onion, stir-fry 2 minutes, until onion starts to become translucent.
- Add stock mixture, bring to boil.
- 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.
- Remove from heat, stir in lemon juice.
- Serve over rice, garnish with coconut or parsley. Enjoy!
Nutrition Facts : Calories 178.5, Fat 8.6, SaturatedFat 4.3, Sodium 452.7, Carbohydrate 25.1, Fiber 4.7, Sugar 4.2, Protein 3.3
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