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Butternut Squash & Coconut Curry

yield: 5 total time: 80 minutes
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Ingredients

  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 butternut squash medium, roughly 2 1/2 pound
  • 3 tablespoons cooking oil such as grapeseed or peanut oil
  • 1 shallot large, peeled and sliced
  • 4 garlic cloves peeled and chopped
  • 1/2 inch fresh ginger knob, peeled and minced
  • 1 chile jalapeƱo, chopped, seeds optional, for extra heat
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne optional, for extra heat
  • 2 red chilies small, dried, optional, for extra heat
  • 1 long pepper Balinese, optional
  • 1 tablespoon tamarind paste
  • 14 ounces coconut milk
  • 1 cup water
  • 1 teaspoon salt or to taste
  • cilantro for garnish, optional
  • cooked rice to serve

Nutrition

  • Calories : 340 calories
  • Carbohydrate : 22 grams
  • Cholesterol : 5 milligrams
  • Fat : 28 grams
  • Fiber : 4 grams
  • Protein : 4 grams
  • SaturatedFat : 17 grams
  • Sodium : 530 milligrams
  • Sugar : 5 grams
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