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
-
1Combine first 6 ingredients; set aside.
-
2Heat oil in a large Dutch oven over medium heat.
-
3Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly.
-
4Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly.
-
5Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil.
-
6Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.
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