Curried Squash

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Curried Squash

 

2 large acorn squash

1 medium red onion, chopped

1 1/2 tsps. oil

1 tsp. black mustard seeds

1 1/2 tsps. minced garlic

1 1/2 tsps. ground cumin

1 tsp. ground coriander

1 1/2 tsps. ground turmeric

1 tsp. salt

1 tbsp. sugar or sucanat

2 cups vegetable stock or water

3 tbsps. unsweetened dessicated coconut

 

Peel and seed squash and cut into small cubes. Saute onion in oil until soft,

add mustard seeds and cook stirring until they begin to pop, then add garlic,

cumin, coriander, turmeric, salt and sugar, and cook for about two minutes,

stirring constantly. Add squash, stirring to coat with with the seasonings, and

add the water or stock. Simmer for 10 minutes, add coconut and salt to taste and

continue cooking until squash is tender and liquid evaporated. Serve with rice

and vegetables.

Makes 3 to 4 servings.