Recipe from The Indian Slow Cooker. Serves 6.
2 Tbsp canola oil
2 tsp fenugreek seeds
2 tsp cumin seeds
2 brown cardamom pods
1 2-inch cinnamon stick
1 yellow or red onion, peeled, cut in quarters, and sliced
1 medium tomato, diced
2 tsp turmeric powder
1 tsp ground coriander
3 lbs butternut squash, peeled, cut into 1-inch pieces (approx. 6 cups)
1 large jalapeño or 3-4 Thai or serrano chile peppers, seeded and chopped
2 tsp brown sugar
1 tsp garam masala
1-2 tsp kosher salt
1 tsp cayenne pepper
1 Tbsp fresh lemon juice
Cilantro, for garnish (optional)
In a small sauce pan, heat the oil over medium heat. Add the fenugreek, cumin, cardamom and cinnamon stick. Cook 3-4 minutes, stirring constantly, until the mixture sizzles. Add the onion and cook for another minute or two, stirring, until the onion browns slightly. Add to the slow cooker and turn it on HIGH.
Add the tomato, turmeric and coriander, and mix well. Cover and cook for 3 minutes. Add the squash, and mix again. Turn the cooker to LOW and cook for 4 hours, stirring once each hour.
Add the jalapeño, brown sugar, garam masala, 1 tsp of salt, cayenne and lemon juice. Stir gently, leaving some chunks of squash whole while others get mashed into the sauce. Taste, and add more salt if needed.
Garnish with cilantro if you like it (I don't), and serve hot with roti, naan, or on its own.