Ingredients
- Spice Blend:
- 1 tsp. salt
- 2 tsp. cumin
- 1½ tsp. turmeric
- 1 tsp. ginger
- ¼ tsp. allspice
- ¼ tsp. crushed red pepper
- Curry:
- 1 Tbsp. canola oil
- 1½ cups chopped onion
- 4 cloves garlic, minced
- 4 cups cubed, peeled yellow potato
- 3 cups cubed, peeled acorn squash
- 1 cup chopped bell pepper
- 2 cups water
- ½ cup light coconut milk
- ½ cup chopped fresh cilantro
Tip: Screenshot this list for easy reference while shopping
Instructions
- Combine spice blend ingredients and set aside.
- Heat oil in a large, heavy-bottomed pan oven over medium heat. Add onion and cook until tender, stirring frequently (6-8 minutes).
- Add garlic and cook until fragrant (15-30 seconds).
- Add spice mixture and cook, stirring constantly, until toasted (30 seconds).
- Stir in potato, squash, and bell pepper.
- Stir in water and coconut milk, scraping pan to loosen browned bits. Bring to a boil.
- Cover, reduce heat, and simmer until potato is tender (25 minutes). Sprinkle with cilantro to serve.