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Butternut Coconut Curry

Butternut Coconut Curry
I love my slow cooker because it's so easy to make dinner with one! This flavorful curry was first created for a potluck and since then, the recipe has been requested often.—Jeff Apfe, Berkeley, California
9 ServingsPrep: 35 min. Cook: 4 hours

Ingredients

  • 1 cup chopped carrots
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons brown sugar
  • 1-1/2 teaspoons curry powder
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 medium butternut squash (about 2-1/2 pounds), cut into 1-inch cubes
  • 2-1/2 cups vegetable broth
  • 3/4 cup coconut milk
  • 1/2 cup uncooked basmati or jasmine rice

Directions

  • In a large skillet, saute carrots and onion in oil until onion is
  • tender. Add the brown sugar, curry, garlic, cinnamon, ginger and
  • salt. Cook and stir 2 minutes longer.
  • In a 3- or 4-qt. slow cooker, combine the butternut squash, broth,
  • coconut milk, rice and carrot mixture. Cover and cook on low for 4-5
  • hours or until rice is tender.
  • Yield: 9 servings.
© Taste of Home 2013

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Butternut Coconut Curry (continued)

Nutrition Facts: 3/4 cup equals 200 calories, 6 g fat (4 g saturated fat), 0 cholesterol, 312 mg sodium, 34 g carbohydrate, 5 g fiber, 3 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013