Butternut Squash Curry

By pattie_d

This curry is served over brown rice, which is heartier and more flavorful than the conventional white variety.

Ingredients

• 2 medium butternut squashes (about 2 pounds), peeled, halved, and 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 coriander
• 1 two-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
• 2 tablespoons tomato paste
• 2 teaspoons coarse salt
• 1/4 teaspoon crushed red-pepper flakes
• 2 cups cooked brown rice, for serving
• Fresh cilantro, for serving
• Lime wedges, for serving

Preparation

Step 1

Directions

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

Heat oil in a 4-quart pot over medium heat. Add mustard seeds, fennel seeds, and coriander, and 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 water, the salt, and crushed red-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 with cilantro and lime wedges.

From Martha Stewart Living,

October 2009