Adapted from Riccardi, Victoria Abbott. “1 food 5 ways”. Vegetarian Times. (Mar. 2011). Issue 383, Vol. 37, No. 3. p. 67.

My Comment: Eating We love curries — this one has a couple of things going for it. Using edamame in place of the traditional lentils is a clean taste. Not only is this recipe vegetarian, it’s vegan. And very filling!

Method

1 TBSP fennel seeds
1 TBSP brown mustard seeds
2 tsp cumin seeds
2 tsp vegetable oil (divided)
1 large onion, half chopped – half sliced (divided)
4 cups low-sodium vegetable broth
1/2 cup reduced fat coconut milk
4 cups peeled, diced butternut squash
1 medium head cauliflower (cut into bite-sized pieces)
1 TBSP minced fresh ginger
1/2 tsp ground tumeric
1/2 tsp coarse salt
2 cups frozen shelled edamame
6 TBSP unsweetened flaked or shredded coconut
1/2 cup chopped cilantro

Method

1. Heat fennel, mustard and cumin seeds in a dry skillet over medium low heat. Cover and cook 2 minutes or until mustard seeds being to pop – shaking the pan occasionally. Turn off heat and keep skillet covered until popping subsides.

2. Heat 1 tsp oil in large saucepan over medium heat. Add chopped onion, saute 6 minutes. Add 1 cup of the broth to lift any of the brown bits. Then add remainings 3 cups broth and the coconut milk. Stir in squash, cauliflower, ginger, tumeric, salt, and sauteed spices. Bring mixutre to a boil, reduce heat to low, and simmer uncovered 30 minutes. Add edamame and cook 10 minutes more.

3. Meanwhile toast coconut in small skillet over medium heat 3-4 minutes or until browned and fragrant. Set aside.

4. Heat remaining 1 tsp oil in medium skillet over medium heat. Add sliced onion and sautee 12 minutes or until golden.

5. To serve, spoon curry into 6 bowls. Garnish with golden onion slices, toasted coconut and cilantro.

Serves 6. Weightwatcher points = 6