Butternut Squash Curry

My husband actually liked this better than I did! I was able to buy the amount of seeds called for from the bulk section for pennies (since I don't frequently use those ingredients).


1 large butternut squash, peeled, halved and seeded (about 2 pounds)
1 large onion, cut into large chunks
4 garlic cloves
3 cups plus 1 Tbsp water
1 Tbsp vegetable oil
1 tsp mustard seeds
1 tsp fennel seeds
1/4 tsp ground coriander
1 two-inch piece fresh ginger, peeled and finely grated (about 2 Tbsp)
2 Tbsp tomato paste
2 tsp salt
1/4 tsp crushed red-pepper flakes
2 cups cooked brown rice, for serving
fresh cilantro and lime wedges, for serving

Cut solid sections of sqaushes into large chunks and seed pod sections into 3/4in. thick wedges. Puree onion, garlic, and 1Tsp. water in blender until smooth.

Heat oil in 4qt. pot over med. heat. Add mustard seeds, fennel seeds, and coriander, cook until fragrant (1 to 2 min.) Stir in onion paste and ginger, cook, stirring often until caramelized ( 6 to 8 min. )

Add tomato paste, scraping bottom of pot if needed. Stir in remaining 3 cups water, 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 min. ). For a thicker sauce, mash some of the squash with the back of a spoon. Serve over brown rice with cilantro and lime wedges.