Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potato and Butternut Squash Curry With Brown Basmati Rice Recipe
    Lost? Site Map

    Potato and Butternut Squash Curry With Brown Basmati Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Susan Davis's Note:

    Tasty vegetarian dish - try making it with all organic foods for an extra healthy meal!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine rice, water, and 1/4 teaspoons salt in 2-quart saucepan over high heat.
    2. 2
      Bring to boil, reduce heat to simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes.
    3. 3
      Remove from the heat and let the rice stand, covered, at least 10 minutes.
    4. 4
      While the rice is standing, make the curry. Heat the coconut oil in a 10- to 12-inch skillet over medium high.
    5. 5
      Add the onion and cook until tender, stirring occasionally, about 3 minutes.
    6. 6
      Stir in the garlic and cook 1 minute more.
    7. 7
      Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves and remaining 1/2 teaspoons of salt.
    8. 8
      Bring to a boil and add the potatoes and squash.
    9. 9
      Return to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 15 minutes.
    10. 10
      Remove from heat and stir in lemon juice.
    11. 11
      Serve over rice.

    Ratings & Reviews:

    • on April 07, 2009


      This is a nice mild curry. All the flavors mixed in well together. I followed the directions on the package for the basmati rice, as it was slightly different. Also, I used chicken broth. For the potatoes, all I had was 2 red potatoes, and 1 sweet potato, so I used that, peeled and cut into a 1/2 inch dice. The same with the squash. This was very nice for lunch the next day. Next time I may add a chopped apple. Thank you Susan.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Potato and Butternut Squash Curry With Brown Basmati Rice

    Serving Size: 1 (388 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 497.2
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 6.4 g
    Cholesterol 0.0 mg
    Sodium 593.0 mg
    Total Carbohydrate 95.9 g
    Dietary Fiber 9.2 g
    Sugars 5.3 g
    Protein 10.9 g

    The following items or measurements are not included:

    low sodium vegetable broth

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes