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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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