Kerala-Style Edamame Curry

Kerala-Style Edamame Curry
Serves 6

1 tbsp anise seeds or fennel seeds
1 tbsp brown mustard seeds
oil
1 large onion, chopped
4 cups low-sodium vegetable broth
1 can light coconut milk
1 larger butternut squash, diced
1 larger head cauliflower, cut into bite-sized pieces
2 tbsp minced fresh ginger
2 tsp ground turmeric
1 Tbs cumin
1 Tbs curry powder
salt and peepper
16oz frozen shelled edamame
sriracha, to taste
6 tbsp unsweetened flaked or shredded coconut
1/2 cup chopped cilantro

1. Heat anise/fennel, and mustard in a large pot with some oil. Once the seeds start popping, add chopped onion and saute 6 minutes or until golden. Add the garlic/ginger and fry for another minute.
Add 1 cup broth, stirring the bottom of the saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk. Stir in squash, cauliflower, turmeric, curry, cumin, and salt/pepper.  Bring mixture to a boil.  Reduce heat to low and simmer, uncovered, 25 minutes.  Add edamame and cook 5 or 10 minutes more.  Add sriracha/hot sauce and salt to taste.

Meanwhile, toast coconut in a small skillet over medium heat for 3-4 minutes or until browned and fragrant.  Set aside.
Once stew is all cooked, stir in cilantro, sriracha, and some slurry if desired to thicken. Serve over rice.