Butternut Squash & Potato Curry - cooking recipe

Ingredients

1/4 cup reduced-sodium chicken broth or 1/4 cup 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 1 tablespoon 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)

Preparation

In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
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.
Add onion, stir-fry 2 minutes, until onion starts to become translucent.
Add stock mixture, bring to boil.
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.
Remove from heat, stir in lemon juice.
Serve over rice, garnish with coconut or parsley. Enjoy!