Butternut Squash Curry

katie in the UP's Note:

Fabulous recipe!!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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
• ¼ teaspoon ground coriander
• 1 two inch piece fresh ginger , grated
• 2 tablespoons tomato paste
• 2 teaspoons coarse salt
• ½ teaspoon crushed red chili pepper flakes
• 2 cups cooked brown rice
• cilantro (optional)
• lime wedge (optional)

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.