Butternut squash curry

A great winter dish!

ONE

1/2 teaspoon black/yellow mustard seeds

1/2 teaspoon fenugreek seeds (Indian spice-at international markets like Sahara Mart)

1-2 teaspoons canola or other vegetable oil

1 onion, chopped

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TWO

1 tablespoon freshly grated ginger root

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

pinch of cayenne pepper

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THREE

3/4 cups of water

4 medium sized tomatoes, chopped

1 butternut squash, cubed

1 red bell pepper, chopped

salt and black pepper, to taste

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In a saucepan, sauté the seeds in ONE in the oil on low heat, until they start to pop. Add onions, increase heat a little, cover (the steam will cook the onions, regardless of the amount of oil used), and let the onions cook for several minutes, until they become translucent. Add spices in TWO and sauté for a minute (careful not to let them burn). Add the water, a cup of the tomatoes, and the squash, and simmer, covered, for 10-15 minutes, until the squash is barely tender, stirring occasionally. Add pepper and the rest of the tomatoes, cover, and cook until all veggies are tender. Add salt and pepper to taste. Serve with brown rice (to increase your fiber intake!)

This is definitely one of my favorite new recipes! It will serve at least 4 people, and should take around 30-40 minutes to prepare (depending on how long it takes you to peel the squash...kind of a workout...)