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Ingredients
US|METRIC
4 SERVINGS
- 1/2 Tbsp. coconut oil (or olive oil)
- 3 cloves garlic (minced)
- 1 Tbsp. ginger (freshly grated)
- 1 yellow onion (diced)
- 1 large carrot (thinly sliced or diced)
- 2 1/2 lb. butternut squash (peeled and cubed, about 6 cups diced)
- 1 Tbsp. yellow curry powder
- 2 tsp. ground turmeric
- 15 oz. light coconut milk
- 3 cups broth (organic low sodium vegetarian)
- 1 cup brown lentils (or green, rinsed and sorted)
- 2 Tbsp. creamy peanut butter (all natural)
- 3/4 tsp. salt (plus more to taste)
- freshly ground black pepper
- 3 cups spinach (organic)
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