Butternut Squash Curry

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs butternut squash, peeled, halved and seeded and cut into 1 inch chunks
• 1 large onion, cut into large chunks
• 4 garlic cloves
• 3 cups vegetable broth
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seed
• 1/4 teaspoon ground coriander
• 1 two inch piece fresh ginger, grated
• 2 tablespoons tomato paste
• 2 teaspoons coarse salt
• 1/2 teaspoon crushed red chili pepper flakes
• 2 cups cooked brown rice
• cilantro (optional)
• lime wedge (optional)

Recipe

• 1 puree onion, garlic and 1 tbls vegetable broth in blender until smooth.
• 2 heat oil in 4 qt pot over med heat, add mustard seeds, fennel seeds and coriander, cook until fragrant (1 to 2 minutes).
• 3 stir in onion paste and ginger.
• 4 cook, stirring often, until caramelized, 6 to 8 minutes.
• 5 add tomato paste, scraping bottom of pot if needed.
• 6 stir in remaining 3 cups of broth, salt and chili pepper flakes.
• 7 add squash, and cover partially.
• 8 bring to a boil.
• 9 reduce heat, and simmer gently until squash is tender, 12 to 15 minutes.
• 10 serve over brown rice and garnish with cilantro and lime wedges.
• 11 to thicken curry a bit, mash up some of the squash.