Potato and Butternut Squash Curry With Brown Basmat

Name: Potato and Butternut Squash Curry With Brown Basmati Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups brown basmati rice; 2 ½ cups water; ¾ 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; ½ teaspoon turmeric; ⅛ teaspoon cayenne; ⅛ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; 1 lb red potatoes; 3 cups butternut squash; 1 ½ tablespoons lemon juice

Servings: persons

1 ½ cups brown basmati rice
2 ½ cups water
¾ 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
½ teaspoon turmeric
⅛ teaspoon cayenne
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 lb red potatoes
3 cups butternut squash
1 ½ tablespoons lemon juice

1
Combine rice, water, and 1/4 teaspoons salt in 2-quart saucepan over high heat.
2
Bring to boil, reduce heat to simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes.
3
Remove from the heat and let the rice stand, covered, at least 10 minutes.
4
While the rice is standing, make the curry.
5
Heat the coconut oil in a 10- to 12-inch skillet over medium high.
6
Add the onion and cook until tender, stirring occasionally, about 3 minutes.
7
Stir in the garlic and cook 1 minute more.
8
Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves and remaining 1/2 teaspoons of salt.
9
Bring to a boil and add the potatoes and squash.
10
Return to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 15 minutes.
11
Remove from heat and stir in lemon juice.
12
Serve over rice.

1724

kcal

Calories

146

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ½ cups brown basmati rice, 2 ½ cups water, ¾ teaspoon fine sea salt, divided, 2 tablespoons coconut oil, and more.

Yes, Potato and Butternut Squash Curry With Brown Basmati Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato and Butternut Squash Curry With Brown Basmati Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions