Potato and Butternut Squash Curry With Brown Basmati Rice
- Reviews 1
Ready In: 1 hr
Serves: 4-6
Ingredients
- 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 1/2ounce) 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
Directions
- Combine rice, water, and 1/4 teaspoons salt in 2-quart saucepan over high heat.
- Bring to boil, reduce heat to simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes.
- Remove from the heat and let the rice stand, covered, at least 10 minutes.
- While the rice is standing, make the curry. Heat the coconut oil in a 10- to 12-inch skillet over medium high.
- Add the onion and cook until tender, stirring occasionally, about 3 minutes.
- Stir in the garlic and cook 1 minute more.
- Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves and remaining 1/2 teaspoons of salt.
- Bring to a boil and add the potatoes and squash.
- Return to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 15 minutes.
- Remove from heat and stir in lemon juice.
- Serve over rice.
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