Potato Roti Curry

Potato Roti Curry
Photo by Randy Mayor

Ingredients

  • 1 tablespoon canola oil
  • 4 cups (1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)
  • 1 cup chopped red bell pepper
  • 1 ¼ teaspoons salt
  • 2 teaspoons ground cumin
  • 1 ½ cups chopped onion
  • 4 garlic cloves, minced
  • + 8 more ingredients
    • ½ cup chopped fresh cilantro
    • ½ cup light coconut milk
    • ¼ teaspoon ground allspice
    • 2 cups water
    • 1 teaspoon ground ginger
    • 3 cups (1-inch) cubed peeled acorn squash (about 3/4 pound)
    • ¼ teaspoon crushed red pepper
    • 1 ½ teaspoons ground turmeric

Combine first 6 ingredients; set aside. Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, ...

View full recipe at My Recipes

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