Potato And Butternut Squash Curry With Brown Basmati Rice

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
441
FAT
6%
CHOL
0%
SOD
47%

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Ingredients for 4 servings

1/8 teaspoon ground cloves

1/2 teaspoon turmeric

1 (14 1/2 ounce) can diced tomatoes in tomato puree

1 teaspoon ground cumin

3 cups butternut squash

2 tablespoons coconut oil

1 cup low sodium vegetable broth

2 garlic cloves , minced

1 1/2 cups brown basmati rice

1 onion

2 1/2 cups water

1 lb red potatoes

1 teaspoon ground coriander

3/4 teaspoon fine sea salt , divided

1/8 teaspoon cayenne

1/8 teaspoon ground cinnamon

1 1/2 tablespoons lemon juice

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