Susan Davis's Note:
Tasty vegetarian dish - try making it with all organic foods for an extra healthy meal!
My Private Note
Units: US | Metric
- 1 1/2 cups brown basmati rice
- 2 1/2 cups water
- 3/4 teaspoon fine sea salt, divided
- 2 tablespoons coconut oil
- 1 onion
- 2 garlic cloves, minced
- 1 (14 1/2 ounce) can diced tomatoes in tomato puree
- 1 cup low sodium vegetable broth
- 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 lb red potatoes
- 3 cups butternut squash
- 1 1/2 tablespoons lemon juice
- 1Combine rice, water, and 1/4 teaspoons salt in 2-quart saucepan over high heat.
- 2Bring to boil, reduce heat to simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes.
- 3Remove from the heat and let the rice stand, covered, at least 10 minutes.
- 4While the rice is standing, make the curry. Heat the coconut oil in a 10- to 12-inch skillet over medium high.
- 5Add the onion and cook until tender, stirring occasionally, about 3 minutes.
- 6Stir in the garlic and cook 1 minute more.
- 7Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves and remaining 1/2 teaspoons of salt.
- 8Bring to a boil and add the potatoes and squash.
- 9Return to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 15 minutes.
- 10Remove from heat and stir in lemon juice.
- 11Serve over rice.
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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