Butternut Coconut Curry Recipe

Butternut Coconut Curry Recipe photo by Taste of Home

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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

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Butternut Coconut Curry Recipe

Prep: 35 min. Cook: 4 hours

Yield: 9 Servings

35 240 275

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.

Nutritional 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.

Originally published as Butternut Coconut Curry in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p46