Potato and Butternut Squash Curry With Brown Basmati Rice

• 1 12 cups brown basmati rice
• 2 12 cups water
• 34 teaspoon fine sea salt, divided
• 2 tablespoons coconut oil
• 1 onion
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes in tomato puree
• 1 cup low sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 12 teaspoon turmeric
• 18 teaspoon cayenne
• 18 teaspoon ground cinnamon
• 18 teaspoon ground cloves
• 1 lb red potatoes
• 3 cups butternut squash
• 1 12 tablespoons lemon juice

1. Combine rice, water, and 1/4 teaspoons salt in 2-quart saucepan over high heat.
2. Bring to boil, reduce heat to simmer, cover and cook until the water is absorbed and the rice is tender, about 30 minutes.
3. Remove from the heat and let the rice stand, covered, at least 10 minutes.
4. While the rice is standing, make the curry.
5. Heat the coconut oil in a 10- to 12-inch skillet over medium high.
6. Add the onion and cook until tender, stirring occasionally, about 3 minutes.
7. Stir in the garlic and cook 1 minute more.
8. Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves and remaining 1/2 teaspoons of salt.
9. Bring to a boil and add the potatoes and squash.
10. Return to a boil, reduce to a simmer, cover and cook, stirring occasionally, until the potato and squash are tender, about 15 minutes.
11. Remove from heat and stir in lemon juice.
12. Serve over rice.

brown basmati rice, water, salt, coconut oil, onion, garlic, tomatoes, vegetable broth, ground cumin, ground coriander, turmeric, cayenne, ground cinnamon, ground cloves, red potatoes, butternut squash, lemon juice

Taken from www.food.com/recipe/potato-and-butternut-squash-curry-with-brown-basmati-rice-346101 (may not work)