Curried Pumpkin, Butternut Squash and Peas

We tried this recipe last night for dinner. It was yummy, but tasted even better today as leftovers for lunch. I used far more butternut squash than pumpkin, but you could split the two ingredients equally--or leave one out all together--with equally yummy results. I used my rice cooker to make a big, fluffy pot of basmati rice to serve with our curry.

What You'll Need:
2 Tbsp. Olive Oil
1 Onion, Sliced into Wedges
1 Garlic Clove, Smashed
1 Tbsp. Curry Powder
1/2 tsp. each Salt & Pepper
2 Pounds Butternut Squash and/or Pumpkin, Peeled, Seeded and Cubed
2-3 Medium Red Potatoes {I used Purple Potatoes}
1 1/2 Cups Veggie Broth
1/2 Cup Golden Raisins
3/4 Cup Frozen Green Peas
Fresh Cilantro

Directions:
Heat the olive oil in a large pan over medium-high heat.
Add onion and cook to golden brown.
Add garlic and stir to combine, cooking for about one minute.
Add curry powder, salt and pepper and stir to combine.
Add pumpkin and/or squash, and potatoes, and cook for about five minutes, stirring often.
Pour in broth and add raisins, cover, and reduce heat to medium. Cook for 15 minutes.
Add peas, and replace the lid, allowing to cook another 15 minutes or until potatoes and squash are tender.
Serve over basmati rice, garnished with cilantro.