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Ingredients
US|METRIC
4 SERVINGS
- 4 cloves garlic (smashed)
- 1 1/2 inches fresh ginger (piece of, roughly chopped)
- 1 banana (medium, very ripe and chopped into 1-2 inch pieces)
- 2 Tbsp. butter oil
- 2 carrots (diced small)
- 2 celery stalks (diced small)
- 2 onions (medium, diced small)
- 1 leek (sliced thin, white and light green parts only)
- 1 Tbsp. curry powder (I used hot curry powder)
- 1 1/2 tsp. cumin
- 1/4 tsp. canela (Vietnamese)
- 1/4 tsp. cardamom
- 1/4 tsp. cayenne
- 1 tsp. salt
- freshly ground pepper (to taste)
- 1/4 cup coconut (unsweetened)
- 8 cups chicken (or vegetable stock)
- 3 chicken breasts (medium, about 1 1/2 lbs., optional)
- 1 cup brown rice (or long grain white)
- 2 granny smith apples (diced medium)
- 1 cup yogurt
- 2 Tbsp. lemon juice
- 1 can coconut milk (I used light)
- chopped cilantro (or parsley)
- slivered almonds (toasted)
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