Butternut Squash Curry

15 ingredients
1 steps

Ingredients

  • 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)

Directions

  1. 1
    {"0":"Puree onion, garlic and 1 tbls vegetable broth in blender until smooth.","1":"Heat oil in 4 qt pot over med heat, add mustard seeds, fennel seeds and coriander, cook until fragrant (1 to 2 minutes).","2":"Stir in onion paste and ginger.","3":"Cook, stirring often, until caramelized, 6 to 8 minutes.","4":"Add tomato paste, scraping bottom of pot if needed.","5":"Stir in remaining 3 cups of broth, salt and chili pepper flakes.","6":"Add squash, and cover partially.","7":"Bring to a boil.","8":"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."}

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