• 4 small squash, sliced
  • 1 bay leaf
  • ¼ cup butter
  • 3 T+ Neo Masala
  • 4 cups onions, sliced
  • 3 T fresh ginger, grated
  • 2 T salt
  • 4 cups tomatoes, chopped
  • 1 T freshly-ground black pepper
  • 4 cups potatoes, cubed
  • 3 T sugar
  • 4 cups veggie stock
  • 3 T garlic, minced
  • 1 can coconut milk
  • 2 T jalapeno (or any hot pepper), minced


In large pot over medium-low heat, sauté squash in butter with a sprinkling of salt and pepper; cook about 5 minutes to tenderize slightly. Remove squash and set aside. Add onions to pan; sauté until translucent. Add remaining salt, remaining pepper, and sugar. Sauté for a few more minutes but don’t brown. Add stock as necessary to keep mixture moist. Add garlic, jalapeno, bay, 2 T Neo Masala, and ginger. Sauté until spices become aromatic, about five minutes. Add squash, tomatoes, potatoes, remaining stock, and coconut milk. Bring to boil, stirring occasionally. Lower heat and simmer. Cook until veggies and tender, and flavors are well-blended. Add remaining Neo Masala. Serve over rice.

Note: Add any veggies that you have lying around.