Potato, Butternut Squash, and Cauliflower Curry | Idaho Potato Commission

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