My Favorite Curry Recipe So Far...

The pot you see that is bubbling away on my stovetop...holds a wonderful curry concoction which I served the other night with some cabbage fried rice and a salmon burger. I have made this recipe about 6 times now and love it more and more. So does John.

Curry Sauce With Squash and Potatoes

Saute 1 diced onion and 2 cloves minced garlic in oil in pot.

Have on hand 2 peeled and diced sweet potatoes, 1 or 2 cups diced butternut squash (I cut it in half crosswise, then scoop out seeds, peel the shell with a potato peeler and then dice about half of it, saving the other half for another time) and a peeled and diced white potato. (Should be about 20 oz. of diced squash and potatoes all together.)
When the onion and garlic have softened, add these diced items along with
3/4 cup broth
and
3/4 cup coconut milk
and the following spices:
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teasp. salt (I use about 1/3)
3/4 teaspoon tumeric
1/8 teaspoon caynne
1/8 teaspoon cinnamon

Turn heat to low and cover with lid and let it all cook and simmer until potatoes and squash are tender.
You can add 1 teaspoon lemon juice at the end, if you want...and sprinkle chopped cilantro over it after you serve it on a plate.