Butternut Squash Coconut Curry

I literally went to 4 different grocery stores trying to find tamarind paste and finally found it at an asian specialty store. If you want to try and make this I suggest visiting one first and buying all your ingredients there. Other then the never ending search for ingredients, this curry was quite amazing. I loved how smooth and creamy it was. There was just enough spice and heat, neither overpowered the other. Definitely try this out!

Ingredients:
2 tsp coriander
1 tsp cumin
1 medium (roughly 2 1/2 pound) butternut squash
3 tbs cooking oil
1 large shallot, sliced
4 garlic cloves, minced
1/2-inch knob fresh ginger, minced
1 jalapeño chile, chopped (seeds optional, for extra heat)
1/2 tsp turmeric
1/2 tsp cayenne (optional, for extra heat)
2 small, dried red chilies (optional, for extra heat)
1 tbs tamarind paste
1 3/4 cup coconut milk
1 cup water
1 tsp salt
Cilantro, for garnish
Cooked rice, to serve

Peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash.

Warm the oil in a large pan over medium heat. Add the shallot, garlic, and ginger. Cook, stirring, until the shallots are soft and translucent.

Add the jalapeño chile, coriander, cumin, turmeric, cayenne, and small dried red chiles (if using). Stir to release fragrance, cooking for 2-3 minutes.

Add the squash, tamarind paste, coconut milk, water, and salt.  Bring to a boil, lower heat, and simmer for about 30 minutes until squash is tender and just beginning to break down.The squash will thicken the curry as it cooks down. 

If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry. ( I did this.)

Garnish each plate with cilantro and serve with cooked rice.