1 1/2 cups brown rice
2 tablespoons oil (I use coconut oil)
1 onion, cut into 3/4" chunks
2-4 cloves garlic, minced
1 can (14 1/2 ounce) diced tomatoes (with juices)
1 can (14 ounces) coconut milk, optional
1 cup vegetable stock (preferably low-sodium)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt (I use sea salt)
1 pound red potatoes, cut into 3/4" chunks
3 cups butternut squash, cut into 3/4" chunks
1 1/2 tablespoons lemon juice
1. Cook rice according to package directions. Heat oil in a 10-12" saucepan (the bigger the better) over medium-high heat. Add the onion and cook, stirring occasionally, for about 3 minutes. Stir in the garlic and cook 1 minute more.
2. Add the tomatoes, coconut milk, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and salt. Bring to a boil and add the potatoes and butternut squash.
3. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and butternut squash are tender, about 15-20 minutes.
4. Make sure the potato and butternut squash are cooked all the way through; this will be easier if you use smaller chunks. Remove from heat and stir in lemon juice. Serve over rice.
The coconut milk is optional if you'd prefer a more tomato-saucy curry.
Source of recipe: This recipe was inspired by "Potato and Pumpkin Curry with Brown Basmati Rice" from "Skinny Bitch in the Kitch" by Rory Freedman and Kim Barnouin.