Curry Diva's Cardamom Squash
By Heather Jansz, Curry Diva
Ingredients
1/4 cup ghee or avocado oil
1 tbsp brown mustard seeds
1 medium onion, chopped
2 tablespoons chopped fresh garlic
1 tablespoon chopped fresh thyme
3 teaspoons ground cumin
3 teaspoons ground coriander
1 1/2 teaspoons ground turmeric
3 teaspoons ground cardamom
1/2 teaspoons crushed pepper
1 1/2 teaspoons salt
1 x 5.4 oz can coconut cream
3 cups water
1 cup shredded unsweetened coconut
5 cups peeled and cubed winter squash or yams
1/4 cup thinly sliced scallions
Preparation
- Heat ghee in a large skillet over low heat, add mustard seeds and cook 1 minute.
- Increase heat to medium and add onions and garlic and saute 5 minutes.
- Add thyme, cumin, coriander, turmeric, cardamom, and red pepper. Cook, stirring for a few minutes until spices look toasted.
- Add coconut cream and 3 cups water, squash, shredded coconut, and salt. Simmer 10-15 minutes or until squash is tender.
- Taste for seasoning, serve over rice, and garnish with scallions.
