Taste of Home
Butternut Coconut Curry
TOTAL TIME: Prep: 35 min. Cook: 4 hours
YIELD: 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
Ingredients
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1 cup chopped carrots
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1 small onion, chopped
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1 tablespoon olive oil
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1-1/2 teaspoons brown sugar
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1-1/2 teaspoons curry powder
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1 garlic clove, minced
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/8 teaspoon salt
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1 medium butternut squash (about 2-1/2 pounds), cut into 1-inch cubes
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2-1/2 cups vegetable broth
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3/4 cup coconut milk
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1/2 cup uncooked basmati or jasmine rice
Directions
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1.
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.
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2.
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.
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