Butternut Squash Curry

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Fabulous recipe!!!

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Steps

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Puree onion , garlic and 1 tbls vegetable broth in blender until smooth.

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Heat oil in 4 qt pot over med heat , add mustard seeds , fennel seeds and coriander , cook until fragrant.

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Stir in onion paste and ginger.

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Cook , stirring often , until caramelized , 6 to 8 minutes.

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Add tomato paste , scraping bottom of pot if needed.

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Stir in remaining 3 cups of broth , salt and chili pepper flakes.

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Add squash , and cover partially.

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Bring to a boil.

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Reduce heat , and simmer gently until squash is tender , 12 to 15 minutes.

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Serve over brown rice and garnish with cilantro and lime wedges.

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To thicken curry a bit , mash up some of the squash.

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Ingredients

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butternut squash, onion, garlic cloves, vegetable broth, vegetable oil, mustard seeds, fennel seed, ground coriander, fresh ginger, tomato paste, coarse salt, red chili pepper flakes, cooked brown rice, cilantro, lime wedge