Butternut Squash & Potato Curry

From Clean Eating Magazine Fall 2008 This was my first time cooking with butternut squash. I was intimidated by the long list of ingredients at first, but it's really quite simple and was worth it, it was delicious!

• Ready In: 20 mins
• Serves: 4
• Yields: 4

Ingredients

• 1⁄4 cup reduced-sodium chicken broth or 1⁄4 cup vegetable broth
• 3⁄4 cup low-fat coconut milk
• 1 1⁄2 teaspoons cumin
• 1 1⁄2 teaspoons ground coriander
• 1  teaspoon kosher salt
• 1⁄4 teaspoon turmeric
• 1⁄8 teaspoon cayenne powder
• 1⁄8 teaspoon ground cinnamon
• 2  garlic cloves, minced
• 1  tablespoon canola oil or 1  tablespoon  safflower oil
• 1  onion, diced into 3/4 inch pieces
• 12  ounces  butternut squash, peeled, cored, and diced
• 8  ounces  red potatoes, diced
• 1  teaspoon lemon juice
• 2  tablespoons unsweetened coconut or 1  tablespoon  chopped fresh parsley (to garnish)

Directions

1. In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
2. In a large wok or skillet, combine garlic and oil. Stir-fry over medium-high heat just until garlic begins to brown, approx 2 minutes.
3. Add onion, stir-fry 2 minutes, until onion starts to become translucent.
4. Add stock mixture, bring to boil.
5. Add squash and potatoes. Return to boil, then reduce to a simmer. Cover and cook, stirring occasionally, until squash and potatoes are tender, about 10 minutes.
6. Remove from heat, stir in lemon juice.
7. Serve over rice, garnish with coconut or parsley. Enjoy!