Butternut Coconut Curry

• 1 cup chopped carrots
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1-1/2 teaspoons brown sugar
• 1-1/2 teaspoons curry powder
• 1 garlic clove, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1 medium butternut squash (about 2-1/2 pounds), cut into 1-inch cubes
• 2-1/2 cups vegetable broth
• 3/4 cup coconut milk
• 1/2 cup uncooked basmati or jasmine rice

1. 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.
2. 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.

carrots, onion, olive oil, brown sugar, curry powder, garlic, ground cinnamon, ground ginger, salt, butternut squash, vegetable broth, coconut milk, basmati

Taken from www.tasteofhome.com/recipes/butternut-coconut-curry/ (may not work)