- 1 cup long grain brown rice
- 2 cups water
- 2 1/2 cups light coconut milk
- 5 chopped scallions
- 2 small organic butternut squash, peeled, halved (lengthwise) and seeded
- 1 large onion, cut into large chunks
- 4 garlic cloves
- 5 cloves
- 1 tablespoon cumin
- 1 teaspoon Tumeric Powder
- 1 chopped tomato
- 1 tablespoon canola, saffleflower, or sunflower oil
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon ground coriander
- 1 piece fresh organic ginger, peeled and finely grated
- 2 tablespoons of zest from an organic orange, squeeze juice and reserve
- kosher salt
- 1/4 teaspoon crushed red pepper flakes
- cilantro and lime wedges for garnish
- Place rice in a saucepan and add two cups of water. Bring water to a boil and reduce to a simmer. Keep covered until rice is tender and all the water has been absorbed fluffing with a fork throughout, between 30-40 minutes. Once done remove from the heat and let rest covered for a couple of minutes
- 1. Cut squash into small chunks.
- 2. In a blender puree the onion and garlic until smooth and set aside
- 3. Roast cloves, mustard seeds and fennel seeds in pan until you hear a popping sound and grind in blender
- 4. In a pot large enough to hold squash comfortably over med heat heat oil. Once hot add roasted seeds along with the coriander and cook for 1-2 minutes until fragrant. Stir in ginger and onion/garlic mixture, chopped tomato and scallions and continue to cook until caramelized scrapping the bottom throughout so that it does not stick. Cook for 5-8 minutes
- 5. Add coconut water, red pepper flakes, turmeric powder, cumin, orange zest, one tablespoon of salt and squash and cover partially. Bring to a boil and down to a simmer and cook until squash is tender.
- 6. When squash is done stir in juice of one squeezed organic orange.
For a chicer presentation when serving, divide rice between four small to medium sized bowls. Spoon squash curry on top but do not over flood bowl. Garnish with chopped cilantro sprinkled on top and a lime wedge on top of each.
Butternut squash provide exceptional amounts of carotene’s and have been known to exert a protection effect against many cancers, in particulate lung cancer, type 2 diabetes and heart disease.