Courtesy of PureZing

Serves 2

INGREDIENTS:

1 onion, diced
2 teaspoons grated ginger
1 clove garlic, crushed or pressed
2 chilies, seeded and finely diced
1 Tablespoon curry powder
2 Tablespoons olive oil
1 butternut squash, peeled, and cubed
2 potatoes, peeled and cubed
½ teaspoon mustard seeds
½ teaspoon fennel seeds
1-cup coconut milk
1-cup water

DIRECTIONS:

Sauté onion, ginger, garlic, chilies and curry powder in oil till onion becomes soft.

Add butternut and potato cubes, mustard seeds and fennel seeds and sauté 3-4 minutes. Add coconut milk and water. Cook uncovered about 15-20 minutes till tender. Season to taste.
Serve over hot rice.

Top with chopped cilantro, shredded coconut, chopped cashews and raisins.