I still have a few butternut squash from my harvest last fall so used a couple for this dish. I don't use coconut milk a lot (and when I do, I go for the light stuff) but it really goes well with the squash. And this recipe calls for amchur powder ... this is a powder made from unripe mangoes that adds a sour citrus-like flavour to the dish. It can be found in any indian grocer but there are various options for replacing this if you search the internet.
2 tsp cumin seeds
1 medium onion, diced (about 1 cup)
4 garlic cloves, peeled
1-inch knob of fresh ginger, peeled
1 jalapeno pepper, minced
1/2 tsp turmeric
2 tsp ground coriander
1 tsp garam masala
2 tsp amchur (dried mango powder)
4 cups squash, medium diced
14 oz can lite coconut milk
Mince the ginger and garlic (I use a food processor).
Add 1 Tbsp of vegetable oil to a large pan. Add 2 tsp cumin seeds and cook just a few minutes until they start to pop. Immediately add the onions and saute about 5 minutes when they begin to soften. Add the garlic and ginger and cook another 1-2 minutes.
Add the jalapeno and other spices, including the amchur. Cook 2-3 minutes to allow the spices to release their fragrance. Then add the squash, coconut milk, 2 tsp salt and 3/4 cup water. Cook until squash is tender and liquid has reduced - about 30 minutes. Add additional water as needed.
Serve with rice or naan. I served it recently with the rogan josh (lamb curry) from my previous post along with some chana masala (chickpea curry) and mutter paneer (peas and Indian cheese cubes).