Ingredients
1 cup diced peeled butternut squash
1 cup diced peeled acorn squash
1 cup diced peeled fresh pumpkin
2 cans coconut milk
10 curry leaves (can be found at local Asian market)
4 red chili peppers
2 tbsp curry powder
1/2 tsp cinnamon
½ tsp cloves
1 tbsp dried ginger
4 cloves fresh garlic chopped
Directions
Blanch squash. Combine all other ingredients. Add squash and simmer until squash is tender.
