- In a small skillet over medium heat, toast coriander, cumin, and fennel seeds; cool.
- Grind seeds in a spice grinder or with a mortar and pestle.
- Warm oil in a large pot over medium heat.
- Add shallot, garlic, and ginger.
- Cook, stirring frequently, until shallots are soft and translucent.
- Add chile, turmeric, optional cayenne and small dried red chilies, and spices and stir, cooking for 2-3 minutes.
- Add squash, tamarind paste, coconut milk, water, and salt.
- Bring to a boil, lower heat, and simmer for about 45 minutes until squash is tender and just beginning to break down.
- The squash will thicken the curry as it cooks down.
- Garnish with Chinese parsley and serve with rice or quinoa.
Makes 6 servings.
Approximate Nutrient Analysis per serving (including 1 teaspoon salt only):
270 calories, 22 g fat, 13 g saturated fat, 0 mg cholesterol, 400 mg sodium, 22 g carbohydrate, 6 g fiber, 4 g sugar, 3 g protein
