butternut squash and coconut curry
There are many variations of this Indian-inspired dish that range from mildly warm and tingly to hot and spicy, depending upon the variety and amount of spices used. In addition, some cooks add red lentils or chickpeas for added richness and texture. Consider this the blueprint upon which to build your own signature dish.
1 pound butternut squash, seeded, peeled and cut into 1–inch cubes
3 tablespoons extra-virgin olive oil
½ teaspoon sea salt
½ teaspoon coarsely ground black pepper
1 small red onion
1 teaspoon black mustard seeds
2 tablespoons fresh ginger, finely grated
2 teaspoons garam marsala
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
6 cups vegetable stock
1 14.4-ounce can fire roasted tomatoes
1 15-ounce can coconut milk
1 lime, cut into wedges
Preheat the oven to 375° F.
Combine squash, olive oil, salt and pepper in a bowl; toss to coat evenly. Spread squash on a parchment-lined baking sheet. Roast for 20-30 minutes, or until tender and lightly caramelized.
Drizzle a small amount of olive oil in a large saucepan or Dutch oven. Add onion and cook over medium heat until softened. Add mustard seeds, ginger and ground spices and cook while stirring just until fragrant, about 2 minutes. Add roasted squash just before adding vegetable stock, tomatoes and coconut. Bring to a boil. Lower heat and simmer for 20 minutes. Serve in a bowl alone or over couscous with a wedge of lime.
Suggested toppings: a drizzle of maple syrup and/or toasted cashews.
