Kerala-Style edamame Curry (Contributed by Kelly Anderson) Ingredients: 2 teaspoons olive oil, 1 tablespoon fennel seeds, 1 tablespoon mustard seeds, 2 teaspoon cumin seeds, 1 large onion – half chopped and half thinly sliced, 4 cups vegetable broth, 1/2 cup coconut milk, 4 cups butternut squash –seeded and diced, 1 head broccoli cut into bite sized pieces, 1 tablespoon fresh ginger, 1/2 teaspoon tumeric, 1/2 teaspoon course salt, 2 cups boiled/shelled edamame, 6 tablespoons flaked/shredded coconut, 1/2 cup chopped cilantro Directions: (1) Heat fennel, mustard and cumin seeds in dry skillet over medium low heat. Cover and cook 2 minutes until mustard seeds begin to pop. Stir a bit cooking until popping subsides. (2) Heat 1 teaspoon oil in large saucepan over medium heat. Add onion & saute 6 minutes. Add 1 cup broth, stirring bottom of saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk. Stir in squash, broccoli, ginger, tumeric, salt, and toasted spices. Bring mixture to a boil. Reduce heat to low and simmer for 30 minutes. Add edamame and cook 10 minutes longer. (3) Meanwhile toast coconut in small skilled over medium heat for 3 to 4 minutes or until browned and fragrant. Set aside. (4) Heat remaining 1 teaspoon oil in medium skillet over medium heat. Add sliced onion. Sauté 12 minutes until golden. (5) Serve spooning curry into 6 bowls. Garnish each serving with golden onion slices, toasted coconut and cilantro.