Butternut Squash & Coconut Curry

• Vegetarian
• Gluten free

• Produce

  • 1 2 1/2 pound butternut squash, medium
  • 4 Garlic cloves
  • 2 Red chilies, small dried
  • 1 Shallot, large

• Canned Goods

  • 1 14-ounce can Coconut milk

• Condiments

  • 1 tbsp Tamarind paste

• Baking & Spices

  • 1/2 tsp Cayenne
  • 2 tsp Coriander seeds
  • 1/2 tsp Fennel seeds
  • 1 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Cooking oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Liquids

  • 1 cup Water

Found on thekitchn.com

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 teaspoon turmeric
• 1/2 teaspoon cayenne (optional, for extra heat)
• 2 small, dried red chilies (optional, for extra heat)
• 1 tablespoon tamarind paste
• 1 14-ounce can coconut milk
• 1 cup water
• 1 teaspoon salt or to taste