Potato and Butternut Squash Curry With Brown Basmati Rice

Recipe by Susan Davis

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

Top Review by Inklady

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.

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a