Roasted Squash Curry

‘Tis the season for pumpkin and all manner of squash. And yeah, I know, squash isn’t the most exciting vegetable, but I promise you that this comforting coconutty Sri Lankan curry will change your mind. You can use any kind of pumpkin or orange squash here, but I like to use butternut squash (delicata works well too). Don’t skip the roasting step — it adds a ton of flavor.

Ingredients:

For the squash curry:

• 2 pounds butternut squash, peeled and cubed into 1 1/2-inch pieces
• 3 tablespoons coconut oil, divided
• 1/2 teaspoon Sri Lankan curry powder (recipe follows)
• 1 red onion, thinly sliced
• 20 curry leaves, divided
• 3 garlic cloves, peeled and thinly sliced
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 2 cardamom pods, lightly smashed in a mortar and pestle
• 1/2 of a 14 ounce can coconut milk (about 3/4 cup)
• 1 1/2 teaspoons ground turmeric
• 1 1/2 inches ginger, peeled and minced
• 1 lime

For the Sri Lankan curry powder:

• 6 teaspoons coriander seeds
• 3 teaspoons cumin seeds
• 3 teaspoons fennel seeds
• 3 teaspoons black peppercorns
• 10 curry leaves
• 3 teaspoons dried Kashmiri chiles
• 1/4 teaspoon ground turmeric

1. Make the Sri Lankan curry powder: In a dry pan over medium-low heat, toast the coriander, cumin, fennel, and black peppercorns for 2-3 minutes, stirring regularly, until they’re fragrant, and pour them into a bowl. Add the curry leaves and dried chiles to the pan and toast for about 3 minutes, stirring often until the curry leaves are completely dried (make sure the chiles don’t burn). Remove from the heat and when cool, grind in a spice grinder until fine. Stir in the turmeric and store in a jar. Curry powder will keep in a cool, dry place for months.
2. Make the curry: Roast the pumpkin: Preheat the oven to 425F degrees. Place butternut squash on a baking sheet and toss with 1 tablespoon coconut oil and season with salt and 1/4 teaspoon of the curry powder. Roast squash for 25 minutes, until tender and golden and beginning to brown at the edges. Remove from oven and set aside.
3. Heat a medium-sized saucepan over medium-high heat. Add 1 tablespoon coconut oil and when hot, fry the onion until beginning to brown. Add 10 curry leaves and garlic for one minute, then add the mustard seeds, cumin seeds, and cardamom. Fry for 1 minute.
4. Pour in the coconut milk and add the turmeric and remaining 1/4 teaspoon of curry powder, 3/4 teaspoon salt, and the roasted squash. Cook at a gentle simmer for 3-4 minutes, then remove from heat.
5. In the meantime, heat the remaining tablespoon oil in a small pan and add the remaining 10 curry leaves, letting them crisp up.
6. Plate the roasted squash curry in a serving bowl, top with the tempered curry leaves, the fresh ginger, and squeeze the lime juice over. Serve with rice.