Squash Curry

1 peeled and cubed buttercup squash
2 med. zucchini, cubed
1 med. onion, finely diced
half a head of garlic, pressed
2T ginger
8oz mushrooms, chopped
1 can coconut milk
1 can pumpkin
1 c. veggie stock or white wine
1 T. thai red curry paste
1 t. salt
1 t. coriander
3 kifier lime leaves
1 T. lime juice
1 T. tamarind paste (optional)

Crockpot for 4 hours.


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