Butternut Squash Curry
This curry is served over brown rice, which is heartier and more flavorful than the conventional white variety.
Martha Stewart Living, October 2009
- 2 medium butternut squashes (about 2 pounds), peeled, halved, and seeded
- 1 large onion, cut into large chunks
- 4 garlic cloves
- 3 cups plus 1 tablespoon water
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon ground coriander
- 1 two-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
- 2 tablespoons tomato paste
- 2 teaspoons coarse salt
- 1/4 teaspoon crushed red-pepper flakes
- 2 cups cooked brown rice, for serving
- Fresh cilantro, for serving
- Lime wedges, for serving
- Cut solid sections of squashes into large chunks and seed-pod sections into 3/4-inch-thick wedges. Puree onion, garlic, and 1 tablespoon water in a blender until smooth.
- Heat oil in a 4-quart pot over medium heat. Add mustard seeds, fennel seeds, and coriander, and 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 water, the 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 minutes. Serve over brown rice with cilantro and lime wedges.
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