I made this tonight and it was divine. It is a soupy curry dish that is quite easy to prepare. While roti is traditional thing to serve with this, whole wheat tortillas or pitas are great accompaniments for sopping up the liquid. You can also saute up beans and spinach and serve over that too for a gluten free version.
- 1¼ tsp salt
- 2 tsp ground cumin
- 1½ tsp ground turmeric
- 1 tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp crushed red pepper
- 1 Tbsp olive oil
- 1½ cups chopped onion
- 4 garlic cloves, minced
- 4 cups (1-inch) cubed peeled sweet potato (about 1½ pounds)
- 3 cups (1-inch) cubed peeled acorn squash (about ¾ pound)
- 1 cup chopped red bell pepper
- 2 cups water
- 1 can (14oz) light coconut milk
- ½ cup chopped fresh cilantro
- 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, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil.
- Cover, reduce heat, and simmer 25 minutes or until potato is tender. Season to taste (I added a little curry powder at the end). Sprinkle with cilantro and serve.
Photo Credit: Cooking Light