Curried Squash

Name: Curried Squash
Ingredients: 2 1/2 pounds acorn squash; 1 medium red onion, chopped; 1 1/2 tablespoons corn or safflower oil; 1 teaspoon black mustard seeds; 1 1/2 teaspoons minced garlic; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander seeds; 1/2 teaspoon turmeric; 1 teaspoon salt; 1 tablespoon packed light brown sugar; 2 cups water; 3 tablespoons unsweetened dessicated coconut

12 ingredients

8 steps

Ingredients

2 1/2 pounds acorn squash
1 medium red onion, chopped
1 1/2 tablespoons corn or safflower oil
1 teaspoon black mustard seeds
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
1 teaspoon salt
1 tablespoon packed light brown sugar
2 cups water
3 tablespoons unsweetened dessicated coconut

Directions

1

Peel and seed squash and cut into 1 1/2-inch pieces.
2

Heat a 4-quart heavy kettle over moderately low heat until hot.
3

Cook onion in oil, stirring, until just softened.
4

Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds.
5

Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds.
6

Add squash, stirring to coat with seasoning, and add water.
7

Boil mixture over moderately high heat, stirring frequently, 10 minutes.
8

Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.