vegetable oil
2 lbs butternut squash, roasted and cubed
kosher salt
1/2 tsp black mustard seeds
1 large onion, chopped
2 garlic cloves, minced
1 tbsp grated ginger
2 small dried chilis
3/4 c roasted unsalted cashews
1 tsp tumeric
1/2 tsp ground cumin
1 14oz can light coconut milk
1/2 c water
1 can white beans, drained
1 c frozen peas
juice of 1 lime
Roast the squash in a 350 deg F oven for about 30 minutes. Cool and cut in half and scoop out the seeds. Cut the flesh into cubes and set aside.
Add a bit of oil to a skillet and add the mustard seeds. They will pop in about a minute, then add the onion, garlic, ginger and chilies. Cook until the onions are golden, about 5 minutes. Add the cashews, tumeric and cumin, stirring for about 1 minutes. Add the coconut milk, beans, water and increase the heat to medium high. Boil until thickened, about 2 minutes. Add the squash and peas in and reduce the heat to medium and simmer for about 5 minutes. Stir in the lime juice. Taste for seasoning, adding salt and pepper if necessary.
Serve over rice.
