Butternut Squash Curry

(Recipe Martha Stewart Living Mag)

• 2 medium butternut squashes (about 2lbs.) peeled, halved & seeded
• 1 large onion, cut into large chunks
• 4 garlic cloves
• 3 cups plus 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1/4 teaspoon ground corriander
• 1 two inch piece fresh ginger, peeled & finely grated (2tablespoons)
• 2 tablespoons tomato paste
• 2 teaspoons coarse salt
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked brown rice (i used white basmati)
• fresh cilantro, for serving
• lime wedges, for serving

1. Cut solid sections of squashes into large chunks and see pod sections into 3/4 inch wedges. Puree garlic, onion and 1 tablespoon water in a blender until smooth.

2. Heat oil in a 4 quart pot over medium heat. Add mustard seeds, fennel seeds, and coriander, and cook until fragrant, 1 to 2 mins.  Stir in onion paste & ginger.  Cook stirring often until caramelized, 6 to 8 mins.

3. Add tomato paste, scraping bottom of the pot if needed. Stir in remaining 3 cups water, the salt & crushed red pepper flakes.  Add squash, and cover partially.  Bring to a boil.  Reduce heat, and summer gently until squash is tender, 12 to 15 mins. Serve over brown rice with cilantro and lime wedges.