Rather than relying on store-bought curry paste, this dish uses a quick homemade version that’s incomparably fresh and vibrantly flavored. For a thicker curry, mash some of the squash with the back of a wooden spoon.
Ingredients
Preparation
Step 1
Place rice in a medium saucepan. Add 2 cups water and bring to a boil; stir once, and reduce heat. Simmer, covered, until rice is tender and has absorbed all liquid, 35 to 40 minutes. Remove from heat; let stand 10 minutes (covered).
Step 2
Meanwhile, cut solid sections of squash into large chunks and seeded sections into 3/4-inch thick wedges. Puree onion, garlic, and 1 tablespoon water in a blender until smooth.
Step 3
Heat the oil in a 4-quart pot over medium. Add the mustard and fennel seeds and the coriander; cook, stirring, until fragrant, 1 to 2 minutes. Stir in the onion paste and ginger. Cook, stirring often, until caramelized, 6 to 8 minutes.
Step 4
Add tomato paste, and cook 1 minute, stirring and scraping bottom of pot, if needed. Stir in remaining 3 cups water, 2 teaspoons salt, and red pepper flakes. Add squash, and cover partially. Bring to a boil. Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes.
Step 5
Fluff rice with a fork, then divide among four bowls. Spoon curry mixture on top, and garnish with cilantro and lime wedges. Serve immediately.
Nutrition Information
Step 6
(Per Serving)
Step 7
Calories: 337
Step 8
Saturated Fat: .6g
Step 9
Unsaturated Fat: 4.5g
Step 10
Cholesterol: 0mg
Step 11
Carbohydrates: 70g
Step 12
Protein: 7.2g
Step 13
Sodium: 1052mg
Step 14
Fiber: 7.6g
