Ingredients
1 butternut squash, peeled and cubed
~ 6 small fresh beets
1/2 clove garlic
1 can coconut milk
water/organic vege stock
red thai curry paste ~ 2 tblsp
ginger 3x1 inch piece, cut in small pieces
1/4 c dried mushrooms, rehydrated
1 can chick peas
Preparation
saute garlic cloves in olive/vege oil briefly add squash cubes and curry paste add salt/pepper/water/stock and coconut milk add beets in similar size pieces rehydrate mushrooms in water/stock add to curry with ginger slowly simmer til tender add chick peas toward end serve with rice or other starch
