Butternut Squash Vindaloo

1 1/2 Tbsp. grain mustard
1 tsp. ground cumin
3/4 tsp. ground tumeric
1/2 tsp. cayenne pepper
1 tsp. sea salt
1 tsp. Pinot Nero White Balsamic
3 Tbsp. Butternut Squash Seed Oil
1 small onion cut into thin half rings
5 cloves garlic minced
1 medium butternut squash (approx. 1 1/2 lbs.), peeled, seeded and cut into 1 inch cubes (approx 4 c.)
1 c. coconut milk (well stirred)
1/2 c. water
cilantro and roasted cashews for garnish (optional)

Mix mustard, spices, salt, and vinegar in small bowl. Heat oil in a large pan over medium-high heat. Start with the onions and cook until golden brown. Add garlic and cook for 30 seconds. Stir in the mustard and spice mixture. Add squash, coconut milk, and water. Cover and bring to a boil. Simmer for 30 minutes or until squash is tender. Serve over steamed basmati rice and garnish with cilantro, cashews, and additional oil if you wish.

*A mild Indian Curry

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