Potato Roti Curry

Here's another curry dish that's loaded with nutrients and fiber from the squash and potatoes.

Start out by combining 1/4 tsp. salt, a teaspoon of cumin, 3/4 tsp. of turmeric, 1/2 tsp. ginger, a dash of allspice and a dash of ground red pepper in a small bowl. What a beautiful array of colors in this spice mixture!

Heat a teaspoon and a half of canola oil over medium heat in a saucepot, and add 3/4 cup chopped onion. Saute 3 minutes. Add two minced garlic gloves. Add the spice mixture. Add 2 cups chopped, peeled yukon gold potato, 1 1/2 cups chopped, peeled acorn squash, and 1/2 cup chopped red bell pepper. Stir to coat all the vegetables with the spice mixture, and cook for one minute. Add one cup water and a 1/4 cup of light coconut milk. (Don't be thrown off by the word 'milk' here; it simply implies the coconut juice). Bring it all to a boil and, once boiling, cover with a lid, reduce heat and simmer for twenty five minutes.

Stir in a 1/4 cup of chopped cilantro.

The yield is three, one-cup servings of 190 calories each. This is a great side dish to sop up with pita bread, or serve alongside rice.

Cost:
onion: $1.03
yukon gold potato $1.45
acorn squash $6.40 (I purchased one double the weight I needed, and organic! This not need be so pricey...)
red pepper $1.72
light coconut milk $1.67
cilantro $1.49