Squash and Carrot Stew - Fair Shares

Ingredients

• 2 teaspoons sea salt
• 1 teaspoon each ground pepper, coriander, cumin, turmeric and ginger
• 1/4 – 1 teaspoon Thai green curry paste, stirred into a tablespoon of water (less for mild, more for hot)
• 1 quart jar tomatoes, diced, liquid reserved
• Juice of 2 lemons, about 4 tablespoons
• 1 butternut squash (about 2-1/2 pounds), trimmed, peeled and cut into 1-inch cubes
• 1 pound carrots, trimmed, cut into 1-inch pieces on the diagonal
• 1.5 cups water
• 1/2 cup chopped cilantro
• 1/4 cup chopped fresh mint (key ingredient, try not to skip)