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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Fabulous recipe!! 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. Puree onion, garlic and 1 tbls vegetable broth in blender until smooth.
2. Heat oil in 4 qt pot over med heat, add mustard seeds, fennel seeds and coriander, cook until fragrant (1 to 2 minutes).
3. Stir in onion paste and ginger.
4. Cook, stirring often, until caramelized, 6 to 8 minutes.
5. Add tomato paste, scraping bottom of pot if needed.
6. Stir in remaining 3 cups of broth, salt and chili pepper flakes.
7. Add squash, and cover partially.
8. Bring to a boil.
9. 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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