Butternut Squash Curry

Name: Butternut Squash Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
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)

Submitted by katie in the UP

"Fabulous recipe!!"

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Ready In:: 40mins
Ingredients:: 15
Serves:: 4

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

Puree onion, garlic and 1 tbls vegetable broth in blender until smooth.
Heat oil in 4 qt pot over med heat, add mustard seeds, fennel seeds and coriander, cook until fragrant (1 to 2 minutes).
Stir in onion paste and ginger.
Cook, stirring often, until caramelized, 6 to 8 minutes.
Add tomato paste, scraping bottom of pot if needed.
Stir in remaining 3 cups of broth, salt and chili pepper flakes.
Add squash, and cover partially.
Bring to a boil.
Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes.
Serve over brown rice and garnish with cilantro and lime wedges.
To thicken curry a bit, mash up some of the squash.