Sweet Potato & Butternut Squash Curry
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.
SO HOW'D IT GO?
This was the first curry I have ever made. I followed the recipe except I added a sweet potatoe as I thought they should be in given the name. It turned out really really good. YUMMM
I found this to be a bit runny for my liking. so I may opt out the extra juices from tomato and half the stock.
Otherwise I love the flavor. will add spinach or kale next time : )
I had a butternut squash laying around and decided I wanted something super flavorful.
This recipe is great. I did add carrots and peas for some more veggies and also a lot of curry powder. Will make again!