Butternut Squash Vindaloo

Butternut Squash Vindaloo
Author: 
Recipe type: Main Dish
Cuisine: Inidan
Serves: 4
 

Ingredients
  • 1 ½ Tbsp. grainy mustard
  • 1 tsp. ground cumin
  • ¾ tsp. ground turmeric
  • ½ tsp. cayenne pepper
  • 1 tsp. salt
  • 1 tsp. white wine vinegar
  • 3 Tbsp. Driftless sunflower oil
  • 1 small onion, cut into thin half rings
  • 5 cloves garlic, minced
  • 1 medium butternut squash (apr. 1½ lbs.), peeled, seeded, & cut into 1” cubes (should be about 4 cups squash)
  • 1 c. coconut milk (well stirred)
  • ½ c. water
  • Cilantro & roasted cashews, for garnish (optional)

Instructions
  1. Mix mustard, spices, salt, & vinegar well in a small bowl.
  2. Heat oil in a large frying pan over medium-high heat.
  3. Put in the onion & fry until golden brown.
  4. Add garlic, stir, & fry for 30 seconds.
  5. Add the spice past & stir for a minute.
  6. Add sweet potatoes, coconut milk, & water & cover.
  7. Bring to a boil, lower the heat, & simmer for about 30 minutes, or until squash is tender but not falling apart.
  8. Garnish with cilantro & cashews if you wish, & serve with rice.