Potato Roti Curry

Name: Potato Roti Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.25 tsp salt; 2 tsp ground cumin; 1.5 tsp ground turmeric; 1 tsp ground ginger; 0.25 tsp ground allspice; 0.25 tsp crushed red pepper flakes; 1 tbsp canola oil; 1.5 cup onions; 4 garlic cloves; 1.5 lb yukon gold potatoes; 0.75 lb acorn squash; 1 cup red bell pepper; 2 cup water; 0.5 cup light coconut milk; 0.5 cup fresh cilantro

A South Asian curry of potatoes, acorn squash and red bell pepper, seasoned with cumin and turmeric and simmered on the stove. It's finished with cilantro.

50 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
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.
2
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.
3
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.
25 min