Potato Roti Curry - cooking recipe

Ingredients

1 1/4 teaspoons salt
2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
1 tablespoon canola oil
1 1/2 cups onions, chopped
4 garlic cloves, minced
1 1/2 lbs yukon gold potatoes, cubed peeled
3/4 lb acorn squash, cubed peeled
1 cup red bell pepper, chopped
2 cups water
1/2 cup light coconut milk
1/2 cup fresh cilantro, chopped

Preparation

Combine first 6 ingredients; set aside.
Heat oil in a large Dutch oven over medium heat.
Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly.
Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly.
Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.