Total Time
40mins
Prep 20 mins
Cook 20 mins

Fabulous recipe!!

Ingredients Nutrition

Directions

  1. Puree onion, garlic and 1 tbls vegetable broth in blender until smooth.
  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. Stir in onion paste and ginger.
  4. Cook, stirring often, until caramelized, 6 to 8 minutes.
  5. Add tomato paste, scraping bottom of pot if needed.
  6. Stir in remaining 3 cups of broth, salt and chili pepper flakes.
  7. Add squash, and cover partially.
  8. Bring to a boil.
  9. Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes.
  10. Serve over brown rice and garnish with cilantro and lime wedges.
  11. To thicken curry a bit, mash up some of the squash.
Most Helpful

Just not thick enough. It was like soup to be exact. The bite was a little too much, and that was cutting the ginger down in half.

jade1977 December 29, 2012