Edame Vegetable Curry

I adapted this recipe from the Vegetarian times website, a great resource and well worth visiting. The link is after the recipe.


Ingredients: 
1 Tbs. Fennel Seeds
1 Tbs. Brown Mustard Seeds
2 tsp Cumin Seeds
2 tsp Vegetable Oil
1 large Onion, half chopped, half sliced, divided
4 cups Low-Sodium Vegetable Broth
½ cup Reduced-Fat Coconut Milk
4 cups Peeled, diced butternut squash
1 Cup diced eggplant1 medium Head Cauliflower, cut into bite-size pieces
1 Tbs. Minced  Ginger
½ tsp Ground Turmeric
½ tsp Coarse Salt
2 cups Frozen Shelled Edamame


Directions:
1. Heat fennel, mustard, and cumin seeds in dry skillet over medium-low heat. Cover, and cook 2 minutes, or until mustard seeds begin to pop, shaking pan occasionally. Turn off heat, and keep skillet covered until popping subsides. 

2. Heat 1 tsp. oil in large saucepan over medium heat. Add chopped onion; sauté 6 minutes. Add 1 cup broth, stirring bottom of saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk. Stir in squash, cauliflower, eggplant ginger, turmeric, salt, and toasted spices. Bring mixture to a boil, reduce heat to low, and simmer, uncovered, 30 minutes. Add edamame, and cook 10 minutes more. 

VegetarianTimes.com