Kerala Butternut Squash Curry

Ingredients

• 4 cups peeled and chopped Butternut Squash
• 1 cup cooked black eyed peas (frozen or canned is fine and easier)
• ½ tsp turmeric
• ½ tsp Kashmiri chili powder
• salt to taste
• 1 and ½ cup grated fresh or dried coconut
• 1 tsp cumin seeds
• 1 serrano chili
• 30 curry leaves
• 1 and ½ tsp brown mustard seeds
• 3 dried red chilies seeded and crumbled
• 6 Tbs grated coconut (fresh or dried)
• 4 Tbs coconut oil or other vegetable oil

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