Here’s a wonderfully warming vegan curry. It's hearty and very satisfying on a cold night.

Most of the ingredients are readily available in urban areas. Some of you may already have all this stuff in your kitchens. The next time you’ve got a big squash sitting on your counter staring you in the face, go ahead and cook up this curry. Serve it over brown basmati rice along with sautéed greens or cabbage and you’ve got a complete and healthy meal. I have to give credit to James Oseland and his wonderful book, Cradle of Flavor. Though there aren’t any recipes in it for Squash Curry, I was thumbing through it when I was inspired to create this recipe.

Butternut Squash & Coconut Curry
serves 4-6

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 tablespoon tamarind pulp
1 medium butternut squash
3 tablespoons mild, high temperature cooking oil, such as safflower or peanut oil
1 large shallot, peeled and sliced
4 garlic cloves, peeled and chopped
2-1/4 inch thick coins of fresh ginger, peeled and chopped
1 jalapeño chile, chopped with seeds
1/2 teaspoon turmeric
1/2 teaspoon cayenne
2 small, dried red chilies
1 Balinese Long Pepper (optional)
1 14 oz. can coconut milk
1/2 can water
1 teaspoon salt or to taste
Cilantro for garnish

In a small, dry skillet, over medium heat, toast the coriander, cumin and fennel seeds. Set aside to cool.

Soak the tamarind pulp in 2-3 tablespoons of hot water.

Meanwhile, peel and cut the squash into bite-sized chunks. Set aside about 5-6 cups of squash cubes, saving any remaining squash for another use.

In a spice grinder, or with a mortar and pestle, grind the toasted spices. Break up the tamarind pulp in the water with your fingertips, discarding any fibrous chunks or seeds.

In a large Dutch oven or soup pot, over medium heat, warm the oil. Add shallot, garlic and ginger and cook, stirring, until soft and wilted. Add Jalapeño chile, turmeric, cayenne, small dried red chiles and Balinese Long Pepper (if using). Stir to release fragrance, cooking for 2-3 minutes.

Add squash, coconut milk, water, tamarind paste and salt. Bring to a boil, lower heat, and simmer for about 45 minutes, until squash is tender and just beginning to break down. The squash will thicken the curry as it cooks down. Garnish each serving with sprigs of cilantro.