November 27, 2009

Curry Squash

I am eating the most heavenly curry dish made from Thanksgiving leftovers. I took the roasted squash and pumpkin I baked yesterday, removed the skin and mixed with a can of coconut milk, added a tablespoon of red curry paste. Mixed until creamy. Scooped it on top of my quinoa stuffing. Delicious. Took about five minutes to prepare.