Potato, Butternut Squash, and Cauliflower Curry

Ingredients:

• 3 tablespoons vegetable oil
• 2 tablespoons Lighthouse® freeze-dried garlic
• 2 onions, sliced
• 1 teaspoon ground ginger
• 1 teaspoon ground mustard
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• ½ teaspoon crushed red pepper flakes
• 3 bay leaves
• 1 tablespoon lime zest
• 1 - 14.5 ounces diced tomatoes, drained
• 2 pounds Idaho® russet potatoes, diced
• 2-3 cups vegetable broth, divided
• 1 large cauliflower, cut into florets
• 1 pound butternut squash, seeded and diced
• Salt and pepper, to taste
• Basmati or jasmine rice, to serve
• Naan, to serve
• Greek-style yogurt, vegan or regular, to serve
• Fresh cilantro, to garnish
• Mango chutney, to serve

Directions:

1. In a large skillet, heat oil over medium heat and sauté the freeze-dried garlic, onions, and ground ginger until soft.
2. Add in the remaining spices, bay leaves, lime zest, and drained tomatoes. Continue cooking for an additional 5 minutes.
3. Add in the diced potatoes along with 2½ cups of broth, or just enough to cover, and continue to cook on medium heat for about 10 minutes.
4. Finally add in the cauliflower florets and diced butternut squash, stirring to mix well. Continue cooking for an additional 10-15 minutes, or until vegetables are tender.
5. Season with salt and pepper to taste. Adjust any seasoning if needed.
6. Prepare rice if serving, warm up the naan, and garnish with fresh cilantro, plain yogurt, and mango chutney if desired.