Warming Squash and Fennel Curry
Pin RecipePacked with spices to support digestion!
Ingredients
- 2 tablespoons coconut oil or ghee
- 1 medium leek thinly sliced
- 1 2-inch piece ginger minced
- 1 serrano pepper minced (optional)
- 1 tablespoon fennel seeds
- 1 tablespoon ground coriander
- 1 1/2 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 large kabocha squash, red kuri, or butternut squash cut into cubes
- 1 14.5 ounce can diced tomatoes
- 1/2 cup water or veggie stock
- 1 - 1 1/2 teaspoon sea salt* start by adding 1 teaspoon of salt, then adding more after the curry has cooked.
- pinch freshly ground black pepper
Instructions
- In a large pot, heat the oil or ghee and add the leek, ginger, and serrano (if using). Sauté until the leeks soften and start to brown slightly.
- Add fennel seeds, coriander, cumin, and turmeric, and saute for 1-2 minutes until they become very fragrant. If they are sticking badly and look like they may burn, add a small splash of water.
- Add squash, tomatoes, water, and 1 teaspoon sea salt. Bring to a boil, then reduce heat and simmer until the squash is tender when pierced with a fork.
- Taste and add more salt, as needed. Serve over cooked quinoa or chickpeas.