Butternut and Cashew Curry with Black Rice

Butternut and Cashew Curry

• ½ oz whole coriander seeds
• ½ oz cumin seeds
• 1 tsp dried ground turmeric
• ½ cinnamon stick
• 6 green cardamom pods
• 1 tbsp ground paprika
• 1 - 2 dried red chilies
• 6 whole black peppercorns
• 2 in. fresh ginger, peeled and cut into pieces
• 4 garlic cloves
• 4 oz yellow onion, cut into pieces
• 15 curry leaves
• 2 oz extra virgin olive oil
• 6 oz raw cashews, unsalted
• 4 oz coconut milk

Black Rice

• 10 oz black rice
• 50 oz water
• 25 oz butternut squash, peeled and cut into pieces (1½ in.)
• ½ - 1 tsp salt, to taste