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Ingredients
US|METRIC
4 SERVINGS
- 60 grams red chili peppers (New Mexico or California, pods)
- 1/4 cup raw almonds (or cashew butter)
- 1 Tbsp. chopped garlic (finely, about 3 cloves)
- 2 Tbsp. lemongrass (finely chopped)
- 1 Tbsp. cilantro root
- 2 Tbsp. cilantro stems
- 1 Tbsp. cilantro root
- 3 Tbsp. shallots (finely chopped, about 2 shallots)
- 2 tsp. ginger (finely grated)
- 1 tsp. ground turmeric
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cumin
- 1/4 tsp. ground coriander
- 2 tsp. lime juice (freshly squeezed)
- 1 tsp. salt (natural)
- 2 Tbsp. grapeseed oil
- 2 1/2 cups coconut milk (canned, shake, then pour)
- 1 Tbsp. wheat (free tamari or soy sauce)
- 3 Tbsp. coconut sugar
- 4 cups butternut squash (diced, pumpkin, or orange-flesh sweet potato)
- 12 oz. extra firm tofu (cubed)
- 1 bunch green chard (cut into ribbons or roughly chopped, plus more to taste)
- 1 Tbsp. lime juice (freshly squeezed, plus more to taste)
- 1/2 cup toasted cashews (or raw, to garnish, optional)
- 1/2 cup basil (Thai or other, large leaves chopped; small leaves left whole, to garnish, optional)
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