 |
Prep Time: 35 Minutes Cook Time: 240 Minutes |
Ready In: 275 Minutes Servings: 9 |
|
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 |
Directions:
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.
2. 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.
|
|