Orange Devil Curry

This demonic curry will send you to hell and back! Well, not exactly. It didn't come out as spicy as I expected, but it was still absolutely delicious!
For those of you who don't know, I'm a hopeless curry addict. That's not going to change any time soon, so I decided to make a curry dish with an "orange" theme, meaning using as much orange-colored food as possible! The stars of the show are yams, butternut squash, and kumquats (you know, those sour little orange citrus things)! You can get kumquats at the health food store, or if you're me, off a bush in grandpa's garden when you were little.
This is unlike any curry I've ever made. It's like a summer vacation spot where sweet, spicy, and tart all hang out on the beach and become best friends! DIETERS BEWARE: you'll be back for seconds before you can say "How many Weight Watchers points is this?"

1 can Coconut milk
1 tsp. Chinese Five Spice powder
1 tsp. Curry powder
1 tsp. Garlic powder
1 dried California chili pepper, stem removed.
1 small Garnet yam, peeled
1 cup cubed Butternut Squash
1/2 cup whole Kumquats
3 green onions
1/4 Cup Macadamia nuts
Any kind of long pasta or noodle (I used spaghetti)


Heat the Coconut milk and spices in a frying pan. Tear the chili into pieces, add to the mixture and stir.
Cut the yam into quarter-inch cubes and add to the pan.
Cut the Kumquats into circles, squeeze over the pan to release the juice, and add to the mixture.
Cover the pan, turn down the heat and simmer for 10 minutes.
Add the squash, stir and cover again, stirring occasionally, for about 40 minutes.
Meanwhile, cook the pasta, crush the Macadamia nuts, and slice the green onions.



Serve the curry on top of the pasta, sprinkled with green onions and macadamia nuts