1 large onion, peeled
5 cloves garlic, peeled
1 dried chili or 1 teaspoon red chili flakes or to taste
2 tablespoons vegetable oil
salt and pepper to taste
1 tablespoon curry powder or to taste
1 cup chopped tomatoes (canned are fine) or 1/2 cup water
1.5 pounds peeled winter squash like butternut or pumpkin cut into 1-inch cubes
Combine the onion, garlic and chili in a food processor or blender and grind until pasty. In a large skillet that can be covered, place oil and heat under medium heat. Add onion mixture, salt, pepper and curry powder. Cook, stirring occasionally unil the onion mixture begins to brown, about 5-10 minutes.
Add tomatoes or 1/2 cup water along with the squash. Cover and adjust heat so mixture simmers steadily. Cook, stirring occasionally and adding more water if necessary until squash is tender, about 20 minutes. Serve with lime.