Butternut Squash Curry

• 1 cup long-grain brown rice
• 5 cups plus 1 tablespoon water
• 2 small butternut squash (2 pounds), peeled, halved lengthwise, and seeded
• 1 large onion, cut into large chunks
• 4 garlic cloves
• 1 tablespoon neutral-tasting oil, such as canola or safflower
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1/4 teaspoon ground coriander
• 1 piece (2 inches) fresh ginger, peeled and finely grated
• 2 tablespoons tomato paste
• Coarse salt
• 1/4 teaspoon crushed red pepper flakes
• Cilantro, for garnish
• Lime wedges, for garnish

1. Place rice in a medium saucepan.
2. Add 2 cups water and bring to a boil; stir once, and reduce heat.
3. Simmer, covered, until rice is tender and has absorbed all liquid, 35 to 40 minutes.
4. Remove from heat; let stand 10 minutes (covered).
5. Meanwhile, cut solid sections of squash into large chunks and seeded sections into 3/4-inch thick wedges.
6. Puree onion, garlic, and 1 tablespoon water in a blender until smooth.
7. Heat the oil in a 4-quart pot over medium.
8. Add the mustard and fennel seeds and the coriander; cook, stirring, until fragrant, 1 to 2 minutes.
9. Stir in the onion paste and ginger.
10. Cook, stirring often, until caramelized, 6 to 8 minutes.
11. Add tomato paste, and cook 1 minute, stirring and scraping bottom of pot, if needed.
12. Stir in remaining 3 cups water, 2 teaspoons salt, and red pepper flakes.
13. Add squash, and cover partially.
14. Bring to a boil.
15. Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes.
16. Fluff rice with a fork, then divide among four bowls.
17. Spoon curry mixture on top, and garnish with cilantro and lime wedges.
18. Serve immediately.
19. (Per Serving)
20. Calories: 337
21. Saturated Fat: .6g
22. Unsaturated Fat: 4.5g
23. Cholesterol: 0mg
24. Carbohydrates: 70g
25. Protein: 7.2g
26. Sodium: 1052mg
27. Fiber: 7.6g

longgrain brown rice, water, butternut, onion, garlic, neutraltasting oil, mustard seeds, fennel seeds, ground coriander, fresh ginger, tomato paste, salt, red pepper, cilantro, lime wedges

Taken from www.epicurious.com/recipes/food/views/butternut-squash-curry-394106 (may not work)