Kerala-Style Edamame Curry

• 1 Tbs. fennel seeds
• 1 Tbs. brown mustard seeds
• 2 tsp. cumin seeds
• 2 tsp. vegetable oil, divided
• 1 large onion, half chopped, half sliced, divided
• 4 cups low-sodium vegetable broth
• 1/2 cup reduced-fat coconut milk
• 4 cups peeled, diced butternut squash
• 1 medium head cauliflower, cut into bite-size pieces
• 1 Tbs. minced fresh ginger
• 1/2 tsp. ground turmeric
• 1/2 tsp. coarse salt
• 2 cups frozen shelled edamame
• 6 Tbs. unsweetened flaked or shredded coconut
• 1/2 cup chopped cilantro

1. Heat fennel, mustard, and cumin seeds in dry skillet over medium-low heat.
2. Cover, and cook 2 minutes, or until mustard seeds begin to pop, shaking pan occasionally.
3. Turn off heat, and keep skillet covered until popping subsides.
4. Heat 1 tsp.
5. oil in large saucepan over medium heat.
6. Add chopped onion; saute 6 minutes.
7. Add 1 cup broth, stirring bottom of saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk.
8. Stir in squash, cauliflower, ginger, turmeric, salt, and toasted spices.
9. Bring mixture to a boil, reduce heat to low, and simmer, uncovered, 30 minutes.
10. Add edamame, and cook 10 minutes more.
11. Meanwhile, toast coconut in small skillet over medium heat 3 to 4 minutes, or until browned and fragrant.
12. Set aside.
13. Heat remaining 1 tsp.
14. oil in medium skillet over medium heat.
15. Add sliced onion; saute 12 minutes, or until golden.
16. To serve, spoon curry into 6 bowls.
17. Garnish each serving with golden onion slices, toasted coconut, and cilantro.

fennel seeds, brown mustard seeds, cumin seeds, vegetable oil, onion, lowsodium, coconut milk, butternut squash, head cauliflower, fresh ginger, ground turmeric, coarse salt, edamame, coconut, cilantro

Taken from www.vegetariantimes.com/recipe/kerala-style-edamame-curry/ (may not work)