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Ingredients
US|METRIC
4 SERVINGS
- 3 dried chile peppers (I used California peppers)
- 1 tsp. salt
- 1 tsp. galangal
- 1 Tbsp. lemon grass
- 1 Tbsp. coriander root
- 1/2 tsp. cumin
- 1 Tbsp. garlic
- 1 Tbsp. shallot
- 2 tsp. lime zest (kaffir)
- 1/2 tsp. coriander seed
- 1 lb. kabocha squash (I like kabocha because you don't have to peel it, but you can use acorn or butternut)
- 1/2 lb. kale (rib removed)
- 13.5 oz. coconut milk
- 1 Tbsp. almond butter
- 2 Tbsp. grape seed oil
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol |
| Sodium640mg27% |
| Potassium980mg28% |
| Protein6g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A210% |
| Vitamin C140% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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