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)
Preparation
Puree onion, garlic and 1 tbls vegetable broth in blender until smooth. Heat oil in 4 qt pot over med heat, add mustard seeds, fennel seeds and coriander, 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 of broth, salt and chili 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 and garnish with cilantro and lime wedges. To thicken curry a bit, mash up some of the squash.
