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Great tasting meatless dish! Loved that it could be put together quickly - it simmered while I made coucous.

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Brooke the Cook in WI November 28, 2011

My whole family loved this, so it's a keeper! I made some changes to suit our tastes -- left out the butternut squash, added drained & cubed tofu and green beans, and used only half the turmeric called for. It made it perfect for us. Thanks for the recipe!

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Linorama February 04, 2011

This was the perfect curry for a cool fall evening. I doubled the recipe, but only used 3 cups of stock, which was plenty of liquid. As per another reviewer's suggestion, I added a can of chickpeas to increase the protein content. Next time I might try adding a few raisins for added sweetness. I served it over brown rice, and topped it with slivered almonds. Thanks for sharing a keeper.

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Marina K October 13, 2010

Delicious! I cut up some chicken breast and cooked it separately in a large pot with 1tsp of the curry, using the other 2 tsp of curry with the squash/potato mixture. When the chicken was completely cooked I combined them all into one pot. Turned out great, served over brown rice.

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Wolfman November 28, 2009

Loved it, and I agree it tasted better the next day! I didn't have vegetable stock so I used reduced sodium chicken broth and didn't have fresh ginger so I used powdered. I left out the bay leaf. I would add another apple next time. I also added part curry powder and part paste.

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FirstChoiceHealthyFoods August 27, 2009

This was delicious served over rice. And it got even better the next day. I think next time I'll add some chickpeas for protein. Great recipe!

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Lindsaybean December 12, 2008
Butternut Squash & Sweet Potato Curry