Ingredients
1 medium(approx.4lbs)butternut squash
4 lbs. baking potatoes
3 tbsp. ghee (clarified butter)
1 medium yellow onion
2 tbsp. curry powder
1 tbsp. turmeric powder
1 1/2 cups orange juice
1 1/2 cups vegetable stock
1 tsp. salt
Preparation
Peel and cube (1/2" pieces) one medium butternut squash. Cube an equal amount of russet potatoes, or any good baking potato (not a waxy variety). Dice one yellow onion. Saute the onion in the ghee until translucent. Add the potatoes, squash, curry powder (homemade or store bought)and turmeric and saute until the potatoes are just beginning to brown. Deglaze pan with 1 1/2 cups orange juice and 1 1/2 cups vegetable stock. Simmer 45 minutes uncovered until squash is soft. Potatoes will break down and form a nice thick background to the curry. Salt to taste. Serve with dollops of plain full fat yogurt over brown rice with chapati bread.
