Squash And Coconut Curry

• olive oil or butter
• 2 onion, diced
• 2 Tbsp fresh ginger
• 4 cloves garlic
• 4 jalepenos, serranos, or similar chilies
• 2 Tbsp curry powder
• 2 butternut squash
• 6 medium potatoes
• 1 tsp mustard seeds
• 1 can coconut milk
• 2 cups water

Directions

1. Saute onion in butter or oil in a soup pot
2. Mince ginger, garlic, and chilies, add to onion, along with mustard seed
3. Peel and seed squash
4. Dice squash and potatoes, add to pot and saute briefly
5. Add coconut milk and water
6. Simmer 30-45 minutes, until squash and potato are tender.

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