Butternut Squash & Coconut Curry

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 jalapeño, 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