• Cooking Time: 30 minutes
  • Servings: 6-8
  • Preparation Time: 10 minutes


  • 1 large butternut squash, peeled, halved and seeded
  • 1 large white onion, chopped
  • 4 cloves garlic, peeled
  • 3 cups water
  • 1 Tbls. olive oil
  • 1 tsp. fennel seeds
  • 1 tsp. ground mustard
  • 1/2 tsp. ground coriander
  • 1 two inch piece of fresh ginger, peeled and grated
  • 2 Tbls. tomato paste
  • 2 tsp. kosher salt
  • 1/2 tsp. red pepper flakes
  • 1 cilantro cube
  • 2 cups cooked brown rice
  • Greek yogurt or sour cream for serving


  • Puree onion, garlic, and a splash of water in a food processor until smooth. Cut squash into 1/2 inch chunks and set aside.
  • Heat oil in a large pot or dutch oven.
  • Add fennel seed, mustard, and coriander and cook for 2-3 minutes, or until fragrant.
  • Add onion puree and ginger and cook until golden, stirring frequently, about 8 minutes.
  • Stir in tomato paste and cook another 3-4 minutes.
  • Pour in remaining water, red pepper flakes, cilantro cube, and salt.
  • Add squash and cover.
  • Bring to a boil, then reduce heat to a simmer.
  • Simmer gently until squash becomes tender, about 15-20 minutes.
  • If you like a thicker sauce (which I do!) use a wooden spoon to mash 1/4 of the squash against the side of the pot.
  • Stir and serve over brown rice.
  • Garnish with a dollop of yogurt if desired.


Martha Stewart Living Recipe, 10/09

Categories: Curry  Dinner  Indian  Vegetable 

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