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1
Place rice in a medium saucepan.
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2
Add 2 cups water and bring to a boil; stir once, and reduce heat.
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3
Simmer, covered, until rice is tender and has absorbed all liquid, 35 to 40 minutes.
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4
Remove from heat; let stand 10 minutes (covered).
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5
Meanwhile, cut solid sections of squash into large chunks and seeded sections into 3/4-inch thick wedges.
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6
Puree onion, garlic, and 1 tablespoon water in a blender until smooth.
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7
Heat the oil in a 4-quart pot over medium.
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8
Add the mustard and fennel seeds and the coriander; cook, stirring, until fragrant, 1 to 2 minutes.
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9
Stir in the onion paste and ginger.
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10
Cook, stirring often, until caramelized, 6 to 8 minutes.
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11
Add tomato paste, and cook 1 minute, stirring and scraping bottom of pot, if needed.
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12
Stir in remaining 3 cups water, 2 teaspoons salt, and red pepper flakes.
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13
Add squash, and cover partially.
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14
Bring to a boil.
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15
Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes.
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16
Fluff rice with a fork, then divide among four bowls.
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17
Spoon curry mixture on top, and garnish with cilantro and lime wedges.
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18
Serve immediately.
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19
(Per Serving)
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20
Calories: 337
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21
Saturated Fat: .6g
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22
Unsaturated Fat: 4.5g
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23
Cholesterol: 0mg
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24
Carbohydrates: 70g
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25
Protein: 7.2g
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26
Sodium: 1052mg
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27
Fiber: 7.6g
