Ingredients
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1 large onion, peeled and quartered
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5 garlic cloves, peeled and smashed
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2 tablespoons canola oil
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salt and pepper (to taste)
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1 tablespoon curry powder (more to suit your taste)
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1/4-1/2 cup water
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1 1/2 lbs peeled winter squash, cut into 1 inch cubes (butternut or pumpkin)
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1 lime, cut into wedges
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1 cup chopped tomato (fresh or canned, reserving liquid)
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1 dried chilies or 1 teaspoon dried red chili pepper flakes
Instructions
- Place onions and garlic into food processor bowl and grind until it is turns into a paste.
- Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and sauté for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
- Add drained tomatoes, chili and squash to the skillet. Stir in in ¼ cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
- Serve with lime wedges.