Kerala-Style Edamame Curry

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1 Tbs. fennel seeds

1 Tbs. brown mustard seeds

2 tsp. cumin seeds

2 tsp. vegetable oil, divided

1 large onion, half chopped, half sliced, divided

4 cups low-sodium vegetable broth

1/2 cup reduced-fat coconut milk

4 cups peeled, diced butternut squash

1 medium head cauliflower, cut into bite-size pieces

1 Tbs. minced fresh ginger

1/2 tsp. ground turmeric

1/2 tsp. coarse salt

2 cups frozen shelled edamame

6 Tbs. unsweetened flaked or shredded coconut

1/2 cup chopped cilantro

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