Butternut Squash Curry

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. 1

   Puree onion, garlic and 1 tbls vegetable broth in blender until smooth.

2. 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. 3

   Stir in onion paste and ginger.

4. 4

   Cook, stirring often, until caramelized, 6 to 8 minutes.

5. 5

   Add tomato paste, scraping bottom of pot if needed.

6. 6

   Stir in remaining 3 cups of broth, salt and chili pepper flakes.

7. 7

   Add squash, and cover partially.

8. 8

   Bring to a boil.

9. 9

   Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes.

10. 10

    Serve over brown rice and garnish with cilantro and lime wedges.

11. 11

    To thicken curry a bit, mash up some of the squash.