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Potato Roti Curry

Randy Mayor
Yield 6 servings (serving size: about 1 cup)
This mild, soupy side dish hails from the Caribbean, where it's often made with sweet calabaza squash and served alongside or stuffed into the tortillalike Indian flatbread roti. While roti is traditional, whole wheat tortillas or pitas are great accompaniments for sopping up the liquid. Serve with lime wedges and rice.

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
  • 1 tablespoon canola oil
  • 1 1/2 cups chopped onion
  • 4 garlic cloves, minced
  • 4 cups (1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)
  • 3 cups (1-inch) cubed peeled acorn squash (about 3/4 pound)
  • 1 cup chopped red bell pepper
  • 2 cups water
  • 1/2 cup light coconut milk
  • 1/2 cup chopped fresh cilantro

Nutrition Information

  • calories 183
  • caloriesfromfat 19 %
  • fat 3.9 g
  • satfat 1.2 g
  • monofat 1.4 g
  • polyfat 0.9 g
  • protein 3.6 g
  • carbohydrate 36.2 g
  • fiber 4.1 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 510 mg
  • calcium 56 mg

How to Make It

  1. Combine first 6 ingredients; set aside.

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