In a large pot, heat the oil over medium heat. Add the onions and sauté until translucent. Stir in the garlic and ginger, and cook for another minute. Add the butternut squash and potatoes, cooking for about 5 minutes.

Add the Curry Paste

Stir in the vindaloo curry paste, coating the vegetables. Cook for 2-3 minutes until fragrant.

Simmer

Pour in the coconut milk and vegetable broth. Bring to a simmer and cook for 20-25 minutes until the squash and potatoes are tender. Season with salt and pepper to taste.

Star Anise Cardamom Rice

Prepare the Rice

In a medium saucepan, bring water to a boil. Add the rice, star anise, cardamom pods, and salt. Stir, cover, and reduce the heat to low. Cook for 15 minutes or until the rice is tender and the water is absorbed.

Currant-Pepita Raita

Mix the Raita

In a bowl, combine plain yogurt, currants, pumpkin seeds, cumin powder, and salt. Mix well and refrigerate until ready to serve.

Toasted Garlic-Cilantro Naan

Prepare the Dough

In a bowl, dissolve sugar in warm water and sprinkle yeast over the top. Let it sit for 10 minutes until frothy. In a separate bowl, mix flour and salt. Add the yeast mixture and knead until smooth. Let it rise for 1 hour.

Shape and Cook the Naan

Divide the dough into balls and roll out into flatbreads. Brush with oil and sprinkle minced garlic and cilantro on top. Cook on a hot skillet for 2-3 minutes on each side until golden.