Butternut Squash Curry
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.
Pairs Well With
Martha Stewart Living Recipe, 10/09