Curried Potatoes and Squash

Curried Potatoes and Squash Recipe
Photo: John Autry; Styling: Cindy Barr
Substitute vegetable broth for chicken, if you prefer a meatless dish. Serve with warm flatbread to soak up the flavorful juices.


4 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 356
Fat 8.8 g
Satfat 5.9 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 10.5 g
Carbohydrate 66 g
Fiber 9.3 g
Cholesterol 15 mg
Iron 4.9 mg
Sodium 668 mg
Calcium 166 mg


2 tablespoons butter
1 cup chopped onion
1 1/2 tablespoons grated peeled fresh ginger
4 garlic cloves, minced
3 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (14-ounce) can fat-free, lower-sodium chicken broth
3/4 cup light coconut milk
1 cup frozen green peas, thawed
1/2 cup thinly diagonally sliced green onions (about 4 medium)


1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.

2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.


Julianna Grimes,

November 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note