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.—Jess Apfe, Berkeley, California
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
Reviews
I followed this recipe exactly as written. It was way too sweet and tasted flat. I have a very low tolerance for salt in my food but even I had to add salt to my portion and my children's portions. I tried also adding yogurt and fresh cilantro, which helped make it a bit more palatable, but still, I don't think I'll make this again.
This is delicious AND easy - I add golden raisins and it gives an extra flavor!
It's an east way to cook and delicious?
This is quite tasty and easy to make. However, I added more spice. I also felt it needed something extra, like chickpeas? or naan? I'm not sure what it was but something was definitely missing.