Butternut squash coconut curry

During the autumn season we can find pumpkin and butternut squash everywhere here, it is good to make some special dish by using these seasonal ingredients!

I found this recipe nice because we both like curry, it has been a while I haven't cooked any Indian dish :(

Ingredients (Serves 4-6)
1 medium (about 1.25kg) butternut squash 

3 tbsp vegetable oil
1 large shallot, peeled and sliced
4 garlic cloves, peeled and chopped
1/2" knob fresh ginger, peeled and minced

2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp turmeric
1 jalapeño chile, chopped (seeds optional, for extra heat)
1/2 tsp cayenne (optional)*
2 small dried red chilies (optional)*

1 tbsp tamarind paste/lemon juice/vinegar
400g coconut milk
1 cup water
salt

* for extra heat, I didn't add them

Instructions
1. Dice the squash into bite size pieces

Note: you can peel off the skin if you don't like but I didn't, as it is edible

2. Warm the oil in a large Dutch oven over medium heat
Add shallot, garlic and ginger, stir regularly until the shallots are soft and translucent

3. Add in coriander, cumin & fennel seeds, turmeric, chile, cayenne, red chiles
Stir to release fragrance, cooking for 2-3 minutes

4. Add in squash, tamarind paste/lemon juice/vinegar, coconut milk, water and salt

5. Bring to a boil then lower heat, simmer for about 45 minutes until squash is tender and just beginning to break down => The squash will thicken the curry as it cooks down

Note: 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

Serve hot with basmati rice
Enjoy!