- In a non-stick skillet over high heat, brown the diced squash in half of the oil (1 tbsp/15 ml) for 5 minutes. Add half of the broth (1/2 cup/125 ml) and continue cooking until the broth has been completely absorbed. Set the squash aside on a plate.
- In the same skillet, brown the meat with the turmeric and curry powder in the remaining oil for 5 minutes, breaking up the meat with a wooden spoon as it cooks. Add the garlic and soy sauce. Cook for 1 minute. Season with pepper.
- Add the rice, squash and the remaining broth. Cook for 1 minute. Sprinkle with the green onions and serve with the lime wedges.
You will need 1 1/2 cups (345 g) of raw rice to obtain 4 cups of cooked rice.