Tomato Kabocha Coconut Curry

1. 1

   Halve and seed both the squash and the tomatoes. Brush them with a little olive oil and bake at 250F for about an hour until thoroughly roasted and a little black on the edges.

2. 2

   Peel the squash, and puree it with the tomatoes and coconut milk in the food processor.

3. 3

   In the meantime, thinly slice the onion and saute it over medium-low heat with the cumin in a tiny bit of oil.

4. 4

   Once the onion is cooked, add the prepared vegetable broth OR 4 cups water and whatever quantity of your bouillon goes with 4 cups (4 teaspoons for the brand I had on hand).

5. 5

   Once this is boiling, add the (gorgeously deep orange) squash/tomato puree. Then add the shredded coconut, tamarind, turmeric, and asefoetida. Taste, adjust, etc.

* Per serving · 4 servings · Values may vary.