Curried squash
Ingredients:
Onion mix:
| ½ tsp | Black mustard grains |
| ½ tsp | Fenugreek grains |
| 2 tsp | Canola oil or other vegetable oil |
| 1 cup | Chopped onions |
Curry mix:
| 1 tsp | Grated ginger |
| ½ tsp | Turmeric |
| ½ tsp | Coriander |
| ½ tsp | Cardamon |
| ½ tsp | Cumin |
| 1 pinch | Cayenne |
Vegetables:
| ¾ cup | Water |
| 2 cups | Chopped tomatoes into small peices |
| 3 cup | Squash, peeled, seedless and cut into cubes |
| 1 | Red pepper, cut into one inch cubes |
| To taste | Salt and pepper |
Instructions:
- In a medium skillet, sauté over low heat the mustard seeds and fenugreek in oil until they begin to pop.
- Stir in onions, increase heat to medium and sauté for 5 minutes, until onions are tender.
- Mix the ingredients for the curry mixture and sauté for 1 minute. Be careful not to burn them.
- Add water, a cup of tomatoes and squash. Simmer for 10-15 minutes, until the squash is tender, stirring occasionally.
- Add red pepper and remaining tomatoes, cover and cook until all vegetables are tender.
- Salt and pepper to taste.
Makes 12 servings.
