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Butternut Squash & Coconut Curry
Ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 medium (roughly 2 1/2 pound) butternut squash
- 3 tablespoons cooking oil, such as grapeseed or peanut oil
- 1 large shallot, peeled and sliced
- 4 garlic cloves, peeled and chopped
- 1/2-inch knob fresh ginger, peeled and minced
- 1 jalapeño chile, chopped (seeds optional, for extra heat)
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne (optional, for extra heat)
- 2 small, dried red chilies (optional, for extra heat)
- 1 Balinese Long Pepper (optional)
- 1 tablespoon tamarind paste
- 1 14-ounce can coconut milk
- 1 cup water
- 1 teaspoon salt or to taste
- Cilantro, for garnish
- Cooked rice, to serve
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