Step 1

Heat oil in a Dutch oven or large saucepan over medium heat. Add the mustard seeds and when they sputter add the onions. Saute for 2-3 minutes until they turn translucent.

Step 2

Add two tablespoons of the cilantro and ginger garlic paste and saute for a minute. Next add the turmeric, cayenne, ground coriander and ground cumin. Mix for a few seconds.

Step 3

Stir in the butternut squash, then add a cup of water. Mix, cover and let the butternut squash cook for about 10 minutes or until fork-tender but not mushy.

Step 4

Stir in the coconut milk. Add salt to taste and let the curry come to a boil. Then add the garam masala and mix. Finally, add the tomatoes and stir them in.

Step 5

Continue to simmer for a couple of minutes, then turn off heat and sprinkle more cilantro.

Step 6

Serve hot or warm