BUTTERNUT SQUASH CURRY
- 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.