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Butternut Squash & Yam Curry

Julia
  • 40 minutes
  • Serves

INGREDIENTS

2 tsp

Coriander

4 cloves

Garlic

1 tsp

Garlic powder

1 tbsp

Ginger, fresh

1 cup

Jewel yam, large

1

Yellow onion, large

1

14- ounce full-fat canned coconut milk, full-fat canned

1 cup

Chicken broth, low-sodium

1

Rice

1/8 tsp

Cardamom

1/8 tsp

Cayenne pepper, ground

1 tsp

Kosher salt

1/2 tsp

Turmeric, ground

2 tbsp

Coconut or olive oil

2 tsp

Cumin, ground

1 cup

Small butternut squash (peeled and chopped into ½” cubes (6 ))