"Put the chilis in a bowl and add very hot water to soften, about 2 minutes.In a mortar or food processor, add the coconut and garlic. Grind the garlic until completely broken down. Remove the chilis from the water and add to the garlic mixture. Grind the chilis until they are in small, but still visible pieces, like confetti.In a small pan, heat a small amount of oil (coconut oil best) and cook garlic mixture until slightly browned, one minute. Add in warmed vegetables and toss until coated. Add a squeeze of one half of a lemon and serve.Note: See Squash with Coconut, Chili and Garlic"