This is a fragrant and nicely spiced vegetarian curry from Jordan Campbell in the Penzeys Spices Spring 2013 catalog.
1 large butternut squash
(or 4 medium sweet potatoes)
1 TB. flaked almonds
2 TB. oil (vegetable or sunflower)
2 medium onions, chopped
1 tsp. GRANULATED GARLIC POWDER
3 slices SLICED CHINA GINGER ROOT
(or 1/2-1 tsp. GINGER POWDER)
1 red chili, deseeded and sliced
(or 1/2 tsp. CRUSHED RED PEPPERS)
1 tsp. GROUND CORIANDER
1 tsp. GROUND CUMIN
1 tsp. BROWN MUSTARD SEEDS
1/2 tsp. GROUND TURMERIC
3/4 cup coconut milk (about 1/2 of a standard 14.5 oz. can)
1-1/2 Cups baby spinach, roughly chopped
2 TB. fresh cilantro, chopped
Peel the squash or sweet potatoes. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Heat the oil in a large saucepan and cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the GARLIC, GINGER, chili, CORIANDER, CUMIN, MUSTARD SEEDS and TURMERIC. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash or sweet potatoes and coconut milk. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro, and stir until the spinach is just wilted. Serve with rice, topped with almonds. Naan bread and a yogurt/cucumber/tomato raita salad are nice on the side.
*I found that this recipe needed salt as well.
Penzeys Spices, Spring 2013, Jordan Campbell, http://www.penzeys.com