Categories: Indian, Vegetarian

Ingredients

• 1/2 teaspoons salt
• 1 teaspoons ground cumin
• 3/4 teaspoons ground turmeric
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon crushed red pepper
• 1/2 tablespoon canola oil
• 3/4 cups chopped onion
• 2 garlic cloves, minced
• 1 1/2 cups (1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)
• 1 1/2 cups (1-inch) cubed sweet potato (about 3/4 pound)
• 1/2 cup chopped red bell pepper
• 1 cups water
• 1/4 cup light coconut milk
• 1/4 cup chopped fresh cilantro

Directions

1. Combine first 6 ingredients; set aside.

2. Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 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.

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