Vegetarian Curry - Pumpkin or Butternut Squash

Yield – 20 servings

Ingredients:

5 pounds peeled seeded and diced (medium) pumpkin or 1” butternut squash

1 Tbl. Tumeric powder

3 dry red chili pods, crushed, seeds discarded (dry Thai chilis, Ancho)

15 each small potatoes, par cooked and peeled

4 Tbl. Fresh cilantro – for garnish

3-4 cups green curry paste

2 cans 13.5 oz unsweetened coconut milk

1 Tbl. lemon juice

3-4 cups water to thin out

Instructions:

Sautee green curry paste in oil (canola). Add everything except pumpkin and coconut milk, simmer for 30 minutes, add pumpkin and coconut milk at last 8 minutes or so.