2 Tbsp olive oil
2 tsp mustard seeds
1 medium onion, chopped
3-4 cloves garlic, minced
1-1/2 tsp curry powder
1/4 tsp garam masala
a few pinches saffron
4-5 potatoes of various sorts, diced
1/2 cup water
1 cup frozen peas or edamame
1/2 butternut squash, peeled and cubed
1/2 tsp salt
Heat olive oil in a large soup pot. Add mustard seeds, stir, and cover so that the popping mustard seeds don't escape. Let pop for 30 seconds or so, then add the onion. Cook for 5 minutes, or until starting to turn translucent. Add garlic, curry, garam masala and saffron and cook for another minute or so. Add the potatoes, and if uncooked, the squash. Add the water, cover and let simmer for 15 minutes or so.
Once the potatoes are tender, add the peas and, if cooked, the squash. Add salt to taste and cook, uncovered, until all the water has evaporated. Serve with rice, dosas or flatbread and tamarind sauce.
