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Butternut Coconut Curry Recipe

Name: Butternut Coconut Curry
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 9
Ingredients: 1 cup chopped carrots; 1 small onion, chopped; 1 tablespoon olive oil; 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

Taste of Home

I love my slow cooker because it's so easy to make dinner with one! This flavorful curry was first created for a potluck, and since then the recipe has been requested often.—Jess Apfe, Berkeley, California

Ingredients

1 cup chopped carrots

1 small onion, chopped

1 tablespoon olive oil

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

Method

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.

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