Butternut Coconut Curry Recipe

By cushey27

Taste of Home Holiday Slow Cooker 2013 pg 78

Ingredients

• 1 cup chopped carrots
• 1 small onion, chopped
• 1 tablespoon Daily Chef 100% Pure Olive Oil X Gourmet olive oil imported from Italy Daily Chef™ 100% Pure Olive Oil is perfect for sautéing, baking and drizzling. Learn More >
• 1-1/2 teaspoons brown sugar
• 1-1/2 teaspoons curry powder
• 1 garlic clove, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1 medium butternut squash (about 2-1/2 pounds), cut into 1-inch cubes
• 2-1/2 cups vegetable broth
• 3/4 cup coconut milk
• 1/2 cup uncooked basmati or jasmine rice

Preparation

Step 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.

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.
Yield: 9 servings.
3/4 cup equals 200 calories, 6 g fat (4 g saturated fat), 0 cholesterol, 312 mg sodium, 34 g carbohydrate, 5 g fiber, 3 g protein.