Butternut Squash & Potato Curry

Ingredients

• 1/4 cup reduced-sodium chicken broth or 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 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. 1

   In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.

2. 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. 3

   Add onion, stir-fry 2 minutes, until onion starts to become translucent.

4. 4

   Add stock mixture, bring to boil.

5. 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. 6

   Remove from heat, stir in lemon juice.

7. 7

   Serve over rice, garnish with coconut or parsley. Enjoy!