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.

Yield:

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

Ingredients

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)

Preparation

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.

Note:

Julianna Grimes,

November 2010
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