Good Easts

Still can’t get enough Indian food.  Tonight I did a curry twist with yukon gold potatoes and butternut squash in a spicy tomato/curry/wine reduction over basmati rice.  Practically no work at all and filled our bellies to the brim.

Curried Potatoes and Squash

3 yukon gold potatoes, halved and sliced
1 large onion, chopped
2 cloves garlic, minced
1 butternut squash, large cubed
1 teaspoon hot paprika
1 Tablespoon cumin
1 Tablespoon coriander
1 teaspoon turmeric
1/4 tsp salt
1/4 tsp pepper
1/8 tsp allspice
1/8 tsp cayenne
1/2 cup red wine
2 cups veggie broth
3 Tablespoons cilantro, fresh chopped
1 Tablespoon curry powder
2 Tablespoons oil
1 14.5oz canned diced tomatoes

Heat oil in cast iron pot over medium heat. Sizzle onions and garlic and pan fry for a few minutes, stirring contantly. Add in spices and stir to mix and coat onions and garlic. As spice mixture and onions start to stick to bottom of hot pot, add in wine to deglaze. Mix and scrape up all bits off pan. Add in potatoes, squash, tomatoes, stock, salt and pepper. Add more or less of stock just until all vegetables are covered. Bring to a boil and reduce heat to maintain a simmer. Continue to simmer half hour to reduce stirring every so often. Continue to simmer until desired reduction of sauce and done-ness of potatoes.