Potato Roti Curry

15 ingredients
6 steps

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

Directions

  1. 1
    Combine first 6 ingredients; set aside.
  2. 2
    Heat oil in a large Dutch oven over medium heat.
  3. 3
    Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly.
  4. 4
    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.
  5. 5
    Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil.
  6. 6
    Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.

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