Ingredients
1 cup chopped carrots1 small onion, chopped1 tablespoon olive oil1-1/2 teaspoons brown sugar1-1/2 teaspoons curry powder1 garlic clove, minced1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon salt1 medium butternut squash (about 2-1/2 pounds), cut into 1-inch cubes2-1/2 cups vegetable broth3/4 cup coconut milk1/2 cup uncooked basmati or jasmine rice
Preparation
In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer.
In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.
