Butternut and Coconut Curry

• 2 tablespoons olive oil
• 1 onion, diced
• 2 fresh chili peppers, seeded and diced finely
• 1 garlic clove, crushed
• 12 teaspoon fennel seed
• 12 teaspoon mustard seeds
• 1 tablespoon curry powder
• 2 teaspoons freshly grated ginger
• 2 lbs butternut squash, cubed
• 2 potatoes, peeled and cubed
• 1 cup coconut milk
• 1 cup water
• shredded coconut (for garnish)
• freshly chopped coriander (for garnish)

1. Saute onion, ginger, garlic, chillies and curry powder in heated oil until onion starts to become soft.
2. Add butternut, potatoes and mustard seeds.
3. Saute for about 2 minutes until well coated in curry mixture then add c/milk and water.
4. Cook uncovered until veggies are tender, about 15 minutes.
5. Season to taste and serve.

olive oil, onion, fresh chili peppers, garlic, fennel seed, mustard seeds, curry powder, ginger, butternut squash, potatoes, coconut milk, water, coconut, coriander

Taken from www.food.com/recipe/butternut-and-coconut-curry-11951 (may not work)