Butternut Squash Curry
Ingredients
- 1 tbsp canola oil
- 1 1/2 lbs cubed butternut squash
- ½ cup raw pumpkin seeds picture features cashews, however I can't use them anymore
- 1 cup yellow onion - minced
- 1 tbsp red bell pepper - minced
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/2 tsp fennel seed
- 1/2 tsp turmeric
- 2 tsp curry powder
- 1 tsp yellow mustard seed
- 1 can full fat coconut milk
- 1 tsp salt
Instructions
- In a small bowl soak pumpkin seeds in hot water for 5 minutes
- Heat oil in pot
- Fry fennel seeds until they begin to pop and brown, then add onions
- Sauté for a few minutes, add butternut squash and bell pepper
- Cook for a few more minutes
- Add remaining spices and coconut milk
- Drain water from pumpkin seeds
- Add pumpkin seeds to squash mix
- Simmer until squash is just fork tender
- Add salt to taste
- Serve warm over rice