Potato Roti Curry

Potato Roti Curry
 
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Nutrition Information
  • Serves: 6
  • Serving size: 1 cup
  • Calories: 183
  • Fat: 3.9g
  • Saturated fat: 1.2g
  • Carbohydrates: 36.2g
  • Sodium: 510mg
  • Fiber: 4.1g
  • Protein: 3.6g
  • Cholesterol: 0mg
Ingredients
  • 1¼ teaspoons salt
  • 2 teaspoons ground cumin
  • 1½ teaspoons ground turmeric
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon canola oil
  • 1½ cups chopped onion
  • 4 garlic cloves, minced
  • 4 cups (1-inch) cubed peeled Yukon gold potato (about 1½ pounds)
  • 3 cups (1-inch) cubed peeled acorn squash (about ¾ pound)
  • 1 cup chopped red bell pepper
  • 2 cups water
  • ½ cup light coconut milk
  • ½ cup chopped fresh cilantro
Instructions
  1. Combine first 6 ingredients; set aside.
  2. 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.
  3. 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. Sprinkle with cilantro.

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bipolarme

bipolarme

Living with type 1 bipolar disorder, PTSD (due to childhood trauma), Rapid Cycling, and Seasonal Affective Disorder. Writing about my life experiences.

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