Butternut squash, cauliflower, and potato curry

I was watching Nigella Lawson's new show last week and she threw together a quick and easy curry using leftover vegetables from her refrigerator. I had been wanting to have a curry, especially because I had a cold and I love to eat spicy foods when I'm really congested. 

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I also remembered reading a butternut squash curry recipe in the October 2009 issue of Martha Stewart Living magazine. So this recipe is like a combination of both of the recipes using the ingredients I had on hand. It was also nice that my cilantro made a fall comeback so I was able to pick some fresh out of our little herb garden. 

You can use any vegetables you have and any combination you like, but these three are a great fall combination. The butternut squash helps to offset the warmth of the curry with its creamy sweetness. This is a quick and easy curry with Indian-inspired flavors. This recipe will serve about four people. 

Butternut squash, cauliflower, and potato curry
about 2 cups butternut squash, peeled and cubed
a large white potato, peeled and cubed
about 2 cups cauliflower florets
1 teaspoon mustard seeds
1 tablespoon cumin
1/2 tablespoon coriander
1 teaspoon cumin seeds
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper (more or less to taste)
1/2 jalapeno, seeded and minced
1-2 teaspoons fresh ginger, minced
1 clove garlic, minced
2 tablespoons tomato paste
1 can light coconut milk
1-2 cups water
1 tablespoon lemon juice
1-2 teaspoons sugar
sea salt to taste
extra virgin olive oil for cooking
fresh cilantro, for serving
2 cups cooked rice, for serving (Basmati or Jasmine are nice)

In a large, deep skillet, warm about a tablespoon of extra virgin olive oil over medium heat. When it's warm, add the mustard seeds, cumin seeds, cumin, coriander, ginger and cayenne pepper. Stir and let the spices toast for about 2 minutes. Add the jalapeno, ginger, and garlic and cook for about 1 minute. Add the tomato paste and allow it to cook for about 1-2 minutes, stirring frequently.

Stir in about 1 cup of water, making sure to scrape all the bits off the bottom of the skillet. Add the coconut milk and stir together. Then add all of the vegetables to the skillet. If the liquid does not cover the vegetables, add some more water. Add some salt and sugar (start low with both). Continue to cook until it comes to a boil and then reduce to a simmer and cover. Continue cooking until the vegetables are softened, about 10-15 minutes.

Taste for seasonings and adjust as needed. Stir in the lemon juice. Serve hot over rice and top with cilantro leaves.