Winter Squash and Potato Curry Over Brown Rice

Photography By Robb McDonough | December 01, 2013

Instructions

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.

About this recipe

WHAT KING LIKES ABOUT THIS RECIPE…

• If you buy the ingredients ahead of time, they make for a nice fall centerpiece.

• It is easy to adapt to what you find at the farmers’ market, and hard to screw up.

• It tastes even better the next day, so it’s great for leftovers.

• It freezes well, so it’s perfect for planning meals ahead.


Recipe contributed by Ashley King

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Ingredients

  • 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

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