Squash Curry

(c) by Gabriel Heck, who I took a Nepali cooking class from last year in Madison

Every week, or almost every week, the place I work has a graduate student group meeting, where one of the grad students presents on work they're doing or just something they find interesting. Part of the responsibility of being presenter is also to provide food for everyone, because the meeting's over the lunch hour. Lunch can be simple, like salad and bread, bagels and cream cheese, or pizza. It's so nice to have someone provide your lunch! But some people (I consider myself one) get a little more elaborate in what they serve. My favorite meal was prepared by an Armenian student, who brought delicious cheese filled pastries, Armenian salad (cucumber, tomato, lettuce, dill, cilantro, red onion, lemon juice, feta, olive oil, and maybe black olives?), and hummus and pita. It was really delicious! Last time I presented, I made a baked potato bar, with homemade white chicken chili, salsa, spinach, sour cream, bacon bits, cheddar, etc. and homemade cookies and fruit for dessert. This semester, I wanted to try out some Indian recipes that I hadn't used for a while (well, one of them -- this one -- is actually Nepali). I made this dish, dal, raita, and some basmati rice. I also bought some naan, and mango and coconut macaroons for dessert. I think it turned out well! Sorry there are no photos, but we haven't replaced our digital camera yet. And the good thing about this recipe is not its appearance. Anyway, below are the details ...

Ingredients
3 T. canola oil
1/4 t. fenugreek seeds
2 bay leaves
1 medium squash, cored, peeled and chopped (~5 c.)
*Most any type of squash or pumpkin can be used in this dish, esp. butternut, kuri, and other sweet squashes. Since I hate chopping squash, I used sweet potato, ~3 large ones.
1 t. tumeric
1 T. minced fresh ginger
1 t. cumin
1 t. coriander
1 t. salt
1/8 t. cayenne
1 large tomato, chopped (~1 c.)
1/2 c. water
1 t. cinnamon

Directions
In a medium pot, heat the canola oil along with the fenugreek seeds and the bay leaves (I used medium heat). Once the fenugreek seeds darken, add the squash and tumeric, and cook for a few minutes. Add the ginger, cumin, coriander, salt, and cayenne, and cook for a few more minutes. Add the tomato and water. Cover and cook until the squash is soft throughout (~15 min.). Uncover and add the cinnamon. Cook for ~1 min., then remove from heat.
Serve warm with rice.

Jessica