Dinner tonight---Potato roti curry

[cwhf]

Not as good as the toe curling roti I had in Toronto but still yummy and a lot healthier.



Potato Roti curry

1 1/4 teaspoons salt
2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper
1 tablespoon canola oil
1 1/2 cups chopped onion
4 garlic cloves, minced
4 cups (1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)
3 cups (1-inch) cubed peeled acorn squash (about 3/4 pound)
1 cup chopped red bell pepper
2 cups water
1/2 cup light coconut milk
1/2 cup chopped fresh cilantro

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. 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. 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.

Yield: 6 servings (serving size: about 1 cup)

CALORIES 183(19% from fat); FAT 3.9g (sat 1.2g,mono 1.4g,poly 0.9g); PROTEIN 3.6g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 510mg; FIBER 4.1g; IRON 1.7mg; CARBOHYDRATE 36.2g
Cooking Light, APRIL 2005