Curry Rice

This curried rice is full of winter veg – think squash and currants. The addition of curry powder makes this fresh veggies pop!


  • 4 cups (1 L) cubed (1/2 inch/ 1cm) seeded peeled butternut, turban, acorn orkabocha squash
  • 1 tbsp (15 mL) olive oil
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/4 tsp (1 mL) ground cumin
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup (250 mL) basmati rice
  • 1 cinnamon stick
  • 2 tsp (10 mL) curry powder
  • 2 cups (500 mL) sodium-reduced chicken broth
  • 1/3 cup (75 mL) chopped fresh cilantro
  • 1/4 cup (60 mL) roasted almonds, chopped
  • 2 tsp (10 mL) lemon juice
  • 1/4 cup (60 mL) fresh pomegranate seeds



On greased rimmed baking sheet, toss together squash, half each of the oil, salt and pepper, and the cumin. Roast in 425 F (220 C) oven, turning once, until tender and golden, about 20 minutes.

Meanwhile, in saucepan, heat remaining oil over medium heat; cook onion, garlic and remaining salt and pepper, stirring often, until onion is translucent, about 3 minutes. Add rice, cinnamon stick and curry powder; stir to coat. Add broth and bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 12 minutes. Let stand, covered, for 5 minutes; fluff with fork.

Discard cinnamon stick. Stir in squash, cilantro, almonds and lemon juice. Top with pomegranate seeds.

via Canadian Living

Enjoy! Let me know or tweet at me to let me know how you enjoyed it!