Ajwain Butternut Curry

Ajwain is described at Penzey's as Thyme + Pepper, and that's exactly how it smelled when I was in the store last Sunday.* I was intrigued at it's smell, because, except for a tiny amount in Italian dishes, I really am not a big fan of Thyme. I read a bit about it on Wikipedia, and although there are differences (obviously), when I cooked it, it really DID smell like that wonderful spice in the store!!!

Tuesday night I was going to make a Butternut Squash Soup that I found a recipe for, and well, by now you should realize what I'm about to say... I CAN'T stick to a recipe! I ended up making a fabulous curry. Following is the recipe -- a little of what I did, and a little of what I should've done - as usual! =)

WHAT YOU NEED:
1 Butternut Squash, peeled, seeded, and cubed (considering the time of year, the one I bought was the largest my grocery store had. In summer, it might've been considered a medium... Let's say about 2 lb. after cubing)
3 TBSP. butter
Sea Salt
Thyme + Fresh Ground Black Pepper = "Ajwain" (Grind in food processor together to really blend the flavors!)
6 oz. Organic Low-Sodium Chicken Broth (or homemade is even better!)
A HOST of spices: Dried Minced Garlic, Dried Minced White Onion, Ground Anise Seeds, Parsley Flakes, 5 Dried Sanaam Peppers (if you are feeding children leave these out!), Curry (I used some sweet-mild-red-ish leftover curry we still had, out of a packet... I really couldn't tell you which one it is! Sorry!), 3 small pieces Australian Crystalized Ginger, a very small bit of Ground White Pepper
1 can of Coconut Milk (okay, there are two types in the Asian section of the grocery store... I don't know the difference, but one is thicker. It is more expensive. Buy the cheaper one, it is thinner and better in curries!!!)

HOW TO:
I really suggest fresh Butternut Squash. Frozen would just turn to mush in an instant.
Put Butternut Squash, 1 TBSP. butter, and a pinch of salt in large soup pot, on Medium heat. Stir more or less continuously. Add another TBSP. butter and pinch of salt as you see the first one has melted. Same with third... You are coating the squash with butter and salt, lightly sauteing. Do not let the butter get too brown.
Sprinkle in "Ajwain", a bit at a time and stir. (I don't measure very often, so my best guess here is... to your taste. Is it getting pretty fragrant? That's what you want!!)
Add 1/3 of Chicken Broth at a time. You are still stirring often. Let each 1/3 of broth reduce quite a bit before adding the next. (This is a little time-consuming.)
By time the chicken broth has boiled and reduced three times, the squash will be cooked through. Add the can of Coconut Milk and remainder of spices, reduce heat to low. Let simmer for a few minutes, stirring a couple of times.

Serve over Quinoa and Steamed Veggies! YUM! (SUPER healthy, cheap, and you won't miss meat!!! Did you know that Quinoa has THE most protein in the plant kingdom?)

PS - If you want to go completely vegan, use coconut oil in place of butter, and vegetable broth instead of chicken!)

SERVES: 6

COST: Around $13 ($2.16/serving)


*My mom & dad might be some of the most thoughtful and generous people alive!!! They sent me a gift card - and AMAZINGLY by God's sweet provision, a coupon came in the mail on the same day!!! So, check out my loot!

$25 goes a lonnnnnnnng way at Penzey's!

The 3 jars on top are going to my best friend. The other 3 jars I have long been coveting =)

Sanaam, in the center, was a hit in the butternut squash curry! It's Scoville Unit ranks around 40,000!!! It lit my husband on fire!!! I was not brave enough to actually take a bite out of one, but I did enjoy the heat it left in the curry =)

Seriously, four oz. of parsley was bigger than my head!!! Quite a bit of that is heading your way as well, Debby! =)