Crunchy Curry Rice and Squash Crunchy Curry Rice and Squash

Crunchy Curry Rice and Squash image Image by: Crunchy Curry Rice and Squash image Author: Canadian Living

A little curry powder gives this rice dish a quick flavour boost. If you can't find a fresh pomegranate, add the same amount of golden raisins, dried currants or chopped dried apricots instead.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2013


  • 1 cup basmati rice
  • 4 cups cubed (1/2 inch/ 1cm) seeded peeled butternut, turban, acorn or kabocha squash
  • 1 tablespoon olive oil
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon ground cumin
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1 cinnamon stick
  • 2 teaspoons curry powder
  • 2 cups sodium-reduced chicken broth
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup roasted almonds chopped
  • 2 teaspoons lemon juice
  • 1/4 cup fresh pomegranate seeds


On greased rimmed baking sheet, toss together squash, half each of the oil, salt and pepper, and the cumin. Roast in 425 F (220 C) oven, turning once, until tender and golden, about 20 minutes.

Meanwhile, in saucepan, heat remaining oil over medium heat; cook onion, garlic and remaining salt and pepper, stirring often, until onion is translucent, about 3 minutes. Add rice, cinnamon stick and curry powder; stir to coat. Add broth and bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 12 minutes. Let stand, covered, for 5 minutes; fluff with fork.

Discard cinnamon stick. Stir in squash, cilantro, almonds and lemon juice. Top with pomegranate seeds.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 450 mg
  • Sugars 7 g
  • Protein 9 g
  • Calories 353.0
  • Total fat 10 g
  • Potassium 659 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 61 g


  • Iron 15.0
  • Folate 20.0
  • Calcium 12.0
  • Vitamin A 175.0
  • Vitamin C 45.0
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Crunchy Curry Rice and Squash