Butternut Squash & Potato Curry

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!

No nutritional information available.

No additional tips available.