Ingredients:
20 c. Or 4 butternut squash, peeled, and diced medium
11/2 tbs turmeric
1/2 c olive oil
20 ea. large shallots, sliced
1/4 c garlic thinly sliced
5 ea. dry red chile pods, crumbled or 2 tbs chile flakes
2 c peeled and chopped tomatoes
1/4 c thinly sliced lemongrass or 2 tbs lemon zest
1/4 c glutton free soy sauce
1/4 c shredded. Fresh ginger
1/2 c chopped cilantro
2 - 14 oz can coconut milk
1/4 c fresh lemon juice
2 c water
Salt and pepper to taste
Directions:
1. Heat a pot ( enough to hold 3 gal.) at medium heat with oil, add shallots, tumeric, garlic, ginger, and chile. Cook, stirring often, until the shallots begin to color, around 7 minutes. Add pumpkin, tomatoes, lemongrass, soy sauce, coconut, and water. Lower heat and cook, covered, until pumpkin is soft , about 15 minutes. Salt and pepper to taste
Do Not Over cook
Garnish cilantro
Note on lemongrass- use only the white part. Sliced as thin as you can. Zip lock and freeze. Using spice grinder to break down
