Kerala Style Curry
Eats Well with Others
Yield: 5-6 servings
- 1 Tbsp anise seeds or fennel seeds
- 1 Tbsp brown mustard seeds
- 2 tsp cumin seeds
- 2 tsp olive oil
- 1 large onion, half chopped, half sliced, divided
- 4 cups low sodium-vegetable broth
- 1 can light coconut milk
- 1 large butternut squash, seeded and diced (about 4 lb)
- 1 medium head cauliflower, cut into bite-sized pieces
- 2 Tbsp minced fresh ginger
- 1 tsp ground tumeric
- 1 tsp coarse salt
- 2 cups frozen shelled edamame
- sriracha, to taste
- 6 Tbsp unsweetened flaked or shredded coconut
- 1/2 cup chopped cilantro
- Heat anise/fennel, mustard, and cumin seeds in a dry skillet over medium-low heat. Cover and cook for 2 minutes or until mustard seeds begin to pop, shaking the pan occasionally. Turn off heat and keep skillet covered until popping subsides.
- Heat 1 tsp oil in a large saucepan over medium heat. Add chopped onion and saute 6 minutes. Add 1 cup broth, stirring the bottom of the saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk. Stir in squash, cauliflower, ginger, tumeric, salt and toasted spices. Bring mixture to a boil. Reduce heat to low and simmer, uncovered, 25 minutes. Add edamame and cook 10 minutes more. Add sriracha/hot sauce and salt to taste.
- Meanwhile, toast coconut in a small skillet over medium heat for 3-4 minutes or until browned and fragrant. Set aside.
- Heat remaining 1 tsp oil in medium skillet over medium heat. Add sliced onion. Saute 12 minutes or until golden.
- To serve, spoon into 6 bowls and garnish each serving with golden onion slices, toasted coconut and cilantro.