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Ingredients
US|METRIC
4 SERVINGS
- 3 cayenne peppers
- 1/4 inch seeds
- 2 Tbsp. coconut oil
- 2 yellow onions (peeled and roughly chopped)
- 4 cloves garlic (peeled and finely chopped)
- 2 carrots (medium-sized, peeled and cut into 1/2 inch slices)
- 2 potatoes (medium-sized floury, peeled and cut into 1/4 inch dice)
- 8 oz. butternut squash (peeled, seeds removed, cut into bite-size chunks)
- 2 celery sticks (roughly chopped)
- 1 oz. cilantro (finely chopped, stalks and all. Half for the cooking, half for garnish., optional)
- 2 tsp. fresh ginger (heaped, peeled and very finely chopped)
- 2 tsp. fenugreek (ground, heaped)
- 1 tsp. ground cumin (heaped)
- 6 green cardamom pods
- 4 oz. lentils (split, red or orange, the pre-soaked, ready to cook variety are preferable)
- 1/2 cup coconut milk
- 3 tsp. ground black pepper
- 1 Tbsp. fresh lemon juice
- 2 pt. chicken stock (freshly made.)
- chicken meat (A good handful of leftover, roughly shredded into bite-size pieces)
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