1 cup brown basmati rice
3/4 cup low-sodium chicken or vegetable stock
3/4 reduced fat coconut milk
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp kosher salt
3/4 tsp turmeric
1/8 tsp cayenne powder
1/8 tsp ground cinnamon
2 cloves garlic, minced
1 tbsp refined safflower oil
1 onion, diced into 3/4-inch pieces
12 oz butternut squash, peeled, cored and diced into 3/4-inch pieces
8 oz red potatoes, diced into 3/4-inch pieces
1 tsp freshly squeezed lemon juice
2 tbs unsweetened coconut(shredded or flakes) or 1 tbsp chopped fresh
Italian parsley for garnish
1. Prepare rice acording to package directions. Remove from heat and let
stand, covered, until ready to serve
2. In a medium bowl, combine stock, coconut milk, cumin, coriander, salt,
turmeric, cayenne and cinnamon. Set aside.
3. In a large wok or skillet with a tight-fitting lid, combine garlic and
oil. Stir-fry over medium-high heat just until garlic begins to brown,
about 2 minutes. Add onion and stir-fry for 2 minutes, until onion starts
to become translucent. Add stock mixture and bring to a boil. Add squash
and potatoes. Return to a boil, then reduce to a simmer. Cover and cook,
stirring occasionally, until squash and potatoes are tender, about 10
minutes. Remove from heat and stir in lemon juice.
4. Server curry over rice, sprinkled with coconut or parsley.
Nutrients per 13/4 cup serving:
Calories: 318
Total Fat: 10 g
Sat. Fat: 4g
Monounsaturated Fat: 3 g,
Polyunsaturated Fat: 0.5 g,
Carbs: 56 g,
Fiber: 6 g
Sugars: 7 g
Protien: 7g,
Sodium: 603 mg
Cholesterol: 0 mg