Butternut Squash Curry

Another recipe down from the floor pile!  It's the bottom middle picture. That means I have just a few left.  Unfortunately, I am not going to be able to make the fried green tomatoes.  I closed up shop in the garden and we have no more tomatoes to pillage. Next year!

So--I have to admit I was a bit nervous making this.  When I looked at the picture, I thought of it being like a creamy chicken tikka masala but substitute butternut squash for the chicken part.  When I went to toast the spices I was hit by a smell that was totally foreign to what my tastebuds/nostrils were expecting.   Fennel and mustard seeds?  Hmmm. Not something I totally associate with curry.

I crossed my fingers...and HOPED that it would turn out fine.  After the initial boil, I checked the sauce and thought "hmmmm. That's different."   And then after the 15 mins of simmering were up, I returned to the kitchen and saw that the butternut squash had broken down nicely- which thickened the sauce and added texture and depth.  I took a taste and breathed a sigh of relief.  It was good!  And spicy!   And then I realized that it was vegan!  Which made me happy because I can share it with my vegan friends.

The addition of the limes & cilantro are key.  They add a nice little tang. If the limes weren't there, I would add some yogurt.  Or maybe next time I'll add some yogurt just for kicks.  I suspect that this dish will be even better tomorrow- cuz that's how curries roll.   I'll have to report back.

I think if you wanted to go the non-vegan route, a hunk of white fish or a huge load of shrimp would be a good addition.  The sweetness of the squash and the tang of the lime will pair well with seafood.

I have to warn you- peeling butternut squash will give you quite a workout!

And be careful when you chop them up!  Watch your fingers!

Here's the spice trilogy! Mustard Seeds, Fennel Seeds & Coriander

Do not stand over the onion garlic paste for too long.  You will be a crying mess.

And ginger...just enough to warm you up!

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.