INGREDIENTS
1
butternut squash, medium
1
Cilantro
4
Garlic cloves
1
2-inch knob Ginger, fresh
1
Jalapeno chile
2
Red chilies, small dried
1
Shallot, large
1 14 ounce can
Coconut milk
1 tbsp
Tamarind paste
1
Rice, Cooked
1
Balinese long pepper
1/2 tsp
Cayenne
2 tsp
Coriander seeds
1/2 tsp
Fennel seeds
1 tsp
Salt
1/2 tsp
Turmeric
3 tbsp
Cooking oil
1 tsp
Cumin seeds
1 cup
Water