Curry coconut squash

This can be a very spicy or very mellow dish, depending on how you fix it. The proportion I fix will feed 3-4 people.

Ingredients:

• 2 medium sized or 1 large squash
• 1 can of coconut milk
• Garlic salt
• Yellow curry powder
• Black pepper

Directions:

1. Rinse and cut up your squash. (I prefer to make them not too large, because it cuts down on cooking time a little)
2. In a good sized sauce pan, empty the can of coconut milk.
3. Add curry powder. (***Important*** - If you eat curry, then you can probably gauge how spicy you prefer this to be. If you have not eaten much curry, err on the side of adding just a little and then increasing the dosage after you've given it a little taste. I prefer a good spoonful to mine, but it also depends on what i'm serving with it and how it will compliment the meal.)
4. Add a dash of garlic salt and a dash of black pepper.
5. Add squash.
6. Turn up to a low/medium heat and put a lid on your pot.
7. Check and stir periodically until the squash is soft and your kitchen has a wonderful Indian smell.
8. Serve warm and don't waste the sauce.

Examples:


I am serving this dish tonight with garlic chicken and pineapple/red onion rice. I'll probably make it more on the spicy side, since the other dishes are mild in flavor and I like for my food to give me the sniffles.