Winter Squash and Potato Curry Over Brown Rice

Ingredients

SERVINGS: 6 main-course servings

2 tablespoons refined coconut oil
1 yellow onion, cut into 3/4-inch dice
1 yellow or orange bell pepper, cut into 3/4-inch dice
1 red bell pepper, cut into 3/4-inch dice
1 (28-ounce) can diced tomatoes
3–4 cups vegetable broth
2 teaspoons ground cumin
2 teaspoons coriander
1/2 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 small (approximately 1 pound) yam, cut into 3/4-inch chunks
1 small sweet potato, cut into 3/4-inch chunks
1 small or 1/2 large Kabocha squash (Butternut squash or pumpkin work too), cut into 3/4-inch chunks
1 (approximately 1 pound) Delicata squash, cut into 3/4-inch chunks
12 ounces extra-firm tofu, cut into cubes
3 cups cooked brown rice
2 tablespoons fresh cilantro, chopped
1 lemon

Instructions

Heat coconut oil over medium heat in a French oven or equivalent (I use a Le Creuset 5.5 Quart). Add onion and peppers and cook until almost tender (4–5 minutes). Add tomatoes, broth, cumin, coriander, cayenne, turmeric, cinnamon, cloves and salt.

Bring to a boil and add the potatoes and squash. Return to boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 30 minutes. Remove from heat.

Serve over brown rice, topping with cilantro and a squeeze of lemon juice.

About this recipe

WHAT KING LIKES ABOUT THIS RECIPE…

• If you buy the ingredients ahead of time, they make for a nice fall centerpiece.

• It is easy to adapt to what you find at the farmers’ market, and hard to screw up.

• It tastes even better the next day, so it’s great for leftovers.

• It freezes well, so it’s perfect for planning meals ahead.

Recipe contributed by Ashley King

Working with Nature Comes Naturally to this Couple

I first met Jon Grant and Ashley King at a harvest dinner I cooked at Turley Wine Cellars in 2009. They were, on that September day, known to me only as “that vegan couple on table 3,” one of whom was...

Ingredients

SERVINGS: 6 main-course servings

2 tablespoons refined coconut oil
1 yellow onion, cut into 3/4-inch dice
1 yellow or orange bell pepper, cut into 3/4-inch dice
1 red bell pepper, cut into 3/4-inch dice
1 (28-ounce) can diced tomatoes
3–4 cups vegetable broth
2 teaspoons ground cumin
2 teaspoons coriander
1/2 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 small (approximately 1 pound) yam, cut into 3/4-inch chunks
1 small sweet potato, cut into 3/4-inch chunks
1 small or 1/2 large Kabocha squash (Butternut squash or pumpkin work too), cut into 3/4-inch chunks
1 (approximately 1 pound) Delicata squash, cut into 3/4-inch chunks
12 ounces extra-firm tofu, cut into cubes
3 cups cooked brown rice
2 tablespoons fresh cilantro, chopped
1 lemon

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