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.