Potato Roti Curry

• 1 1/4 teaspoons salt
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon canola oil
• 1 1/2 cups onions, chopped
• 4 garlic cloves, minced
• 1 1/2 lbs yukon gold potatoes, cubed peeled
• 3/4 lb acorn squash, cubed peeled
• 1 cup red bell pepper, chopped
• 2 cups water
• 1/2 cup light coconut milk
• 1/2 cup fresh cilantro, chopped

1. Combine first 6 ingredients; set aside.
2. Heat oil in a large Dutch oven over medium heat.
3. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly.
4. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly.
5. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil.
6. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.

salt, ground cumin, ground turmeric, ground ginger, ground allspice, red pepper, canola oil, onions, garlic, gold potatoes, acorn squash, red bell pepper, water, light coconut milk, fresh cilantro

Taken from www.food.com/recipe/potato-roti-curry-509431 (may not work)