Butternut Coconut Curry

Name: Butternut Coconut Curry
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 9 servings.
Cuisine: Asia, Indian
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

4 reviews

Test Kitchen Approved

Total Time

Prep: 35 min. Cook: 4 hours

Makes

9 servings

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

Butternut Coconut Curry Recipe photo by Taste of Home

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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.

Nutrition Facts

3/4 cup: 200 calories, 6g fat (4g saturated fat), 0 cholesterol, 312mg sodium, 34g carbohydrate (5g sugars, 5g fiber), 3g protein.

Butternut Coconut Curry

Ingredients

Directions

Nutrition Facts

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