Winter Squash and Potato Curry over Brown RiceFeatured by Couloir Wines in the Pinot Noir Wine Club.
This recipe from Edible Marin & Wine Country is an easy meal made with farmer's market finds and, if there's any left, makes for outstanding leftovers! Try pairing it with the Couloir Pinot Noir for best results.Yield: 4 - 6
Prep Time: 20 Minutes
Cook Time: 35 Minutes
• 2 tablespoons refined coconut oil
• 1 yellow onion, cut into 3/4-inch dice
• 1 yellow or orange bell pepper, cut into 3/4-inch dice
• 1 red bell pepper, cut into 3/4-inch dice
• 1 (28-ounce) can diced tomatoes
• 3–4 cups vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons coriander
• 1/2 teaspoon cayenne
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 small (approximately 1 pound) yam, cut into 3/4-inch chunks
• 1 small sweet potato, cut into 3/4-inch chunks
• 1 small or 1/2 large Kabocha squash (Butternut squash or pumpkin work too), cut into 3/4-inch chunks
• 1 (approximately 1 pound) Delicata squash, cut into 3/4-inch chunks
• 12 ounces extra-firm tofu, cut into cubes
• 3 cups cooked brown rice
• 2 tablespoons fresh cilantro, chopped
• 1 lemon
Heat coconut oil over medium heat in a French oven or equivalent (I use a Le Creuset 5.5 Quart). Add onion and peppers and cook until almost tender (4–5 minutes). Add tomatoes, broth, cumin, coriander, cayenne, turmeric, cinnamon, cloves and salt.
Bring to a boil and add the potatoes and squash. Return to boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 30 minutes. Remove from heat.
Serve over brown rice, topping with cilantro and a squeeze of lemon juice.