Butternut Squash Curry
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Puree onion, garlic, and a splash of water in a food processor until smooth. Cut squash into 1/2 inch chunks and set aside.
  2. Heat oil in a large pot or dutch oven.
  3. Add fennel seed, mustard, and coriander and cook for 2-3 minutes, or until fragrant.
  4. Add onion puree and ginger and cook until golden, stirring frequently, about 8 minutes.
  5. Stir in tomato paste and cook another 3-4 minutes.
  6. Pour in remaining water, red pepper flakes, cilantro cube, and salt.
  7. Add squash and cover.
  8. Bring to a boil, then reduce heat to a simmer.
  9. Simmer gently until squash becomes tender, about 15-20 minutes.
  10. 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.
  11. Stir and serve over brown rice.
  12. Garnish with a dollop of yogurt if desired.
RECIPE BACKSTORY
Martha Stewart Living Recipe, 10/09