Ingredients:
1 large onions, peeled and quartered
5 garlic cloves, peeled and smashed
1 dried chilies or 1 teaspoon dried red chili pepper flakes
2 tablespoons canola oil
salt and pepper ( to taste)
1 tablespoon curry powder ( more to suit your taste)
1 cup chopped tomatoes ( fresh or canned, reserving liquid)
1/4-1/2 cup water
1 1/2 lbs peeled winter squash, cut into 1 inch cubes ( butternut or pumpkin)
1 limes, cut into wedges
Directions:
Place onions and garlic into food processor bowl and grind until it is turns into a paste.
Add oil to a saucepan or skillet over medium heat. Add garlic-onion paste, salt, pepper and curry and saute for 5 to 10 minutes. Stir occasionally and allow the onions to brown.
Add drained tomatoes, chili and squash to the skillet. Stir in in 1/4 cup of water or reserved liquid from canned tomatoes if using. Cover and adjust heat so that you achieve a low simmer. Stir occasionally, adding more liquid as needed. Squash should be tender and ready to serve in 20 minutes. Season with salt and pepper to taste.
Serve with lime wedges.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.