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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