Comfort food at its finest. There is nothing like a good, hot dish of curry and rice.

Butternut Squash Curry

Ingredients:

1 1/2 cups brown basmati rice

2 1/2 cups water

3/4 tsp fine sea salt, divided

2 Tbs refined coconut oil (I ended up using EVOO)

1 onion, cut into 3/4-in chunks

3 cloves garlic, minced

1 can diced tomatoes

1-1 1/2 cups vegetable stock

1tsp ground cumin

1 tsp ground coriander (I didn’t have ground, so i used crushed whole seeds)

1/2 tsp turmeric

1/8 tsp cayenne

1/8 tsp cinnamon

1/8 tsp cardamon

1 lb red potatoes cut into 3/4 inch chunks

3 cups (or so) of chopped butternut squash

1 1/2 Tbs lemon juice

1 Tbs chopped fresh cilantro or Italian parsley

Directions:

In a 2-quart saucepan over high heat, combine the rice, water and 1/4 tsp of the salt. Bring to a boil, reduce the heat to a simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 min.

While the rice is standing, make the curry: Heat the coconut oil in 10-12 inch skillet over medium high. Add the the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, stock, spices and the rest of the salt. Bring to a boil and add the potatoes and squash. Return to a boil, reduce to a simmer, cover and cook- stirring occasionally until the potato and squash are tender- about 20 minutes. Remove from heat and stir in lemon juice.

Serve over rice sprinkled with cilantro or parsley