- 2 teaspoons curry powder
- 1 teaspoon ground dried turmeric
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon cardamom seeds (see notes) or ground cardamom
- 1 onion (8 oz.), peeled and chopped
- 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and chopped
- 2 tablespoons minced fresh ginger
- 1 1/2 cups fat-skimmed chicken broth or vegetable broth
- 3 cups peeled, cubed butternut or other hard winter squash
- About 1/2 teaspoon salt
- calories 105
- caloriesfromfat 4.3 %
- protein 5.4 g
- fat 0.5 g
- satfat 0.0 g
- carbohydrate 22 g
- fiber 4 g
- sodium 326 mg
- cholesterol 0.0 mg
How to Make It
In a 10- to 12-inch frying pan over high heat, stir curry powder, turmeric, cumin, and cardamom seeds until fragrant, 20 to 30 seconds.
Add onion, bell pepper, ginger, and 1/2 cup broth; stir often until liquid has evaporated, 5 to 8 minutes. Add remaining 1 cup broth and the squash. Cover, reduce heat, and simmer until squash mashes easily, about 15 minutes. Uncover, return heat to high, and stir until liquid has evaporated, 4 to 8 minutes.
Remove from heat and mash mixture with a potato masher or coarsely puree in a food processor. Add salt to taste.