Potato Squash Curry

This mild, soupy recipe starts with items often found in your Grey Bears brown bag – potatoes, onions and squash, and can be served with rice. Enjoy with whole wheat tortillas or pitas to sop up the liquid.

potato-curry 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
1/2 teaspoon salt
1 teaspoon curry powder (optional)
1 tablespoon olive oil
1 1/2 cups chopped onion
4 garlic cloves, minced
4 cups (1-inch) cubed potato (about 1-1/2 pounds)
3 cups (1-inch) cubed peeled butternut, delicata or acorn squash (about 3/4 pound)
1 cup chopped red bell pepper
2-1/2 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 30 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 and serve with lime wedges.