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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 Tbsp. coconut oil (unrefined, use refined for a neutral taste, or a neutral oil of choice)
- 1 large onion (diced)
- 2 medium carrots (diced)
- kosher salt (to taste)
- 4 cloves garlic (minced)
- 2 inches ginger (piece, grated or finely minced)
- 3 bird's eye chili peppers (thinly sliced, optional, for spicy version*)
- 2 stalks lemongrass (fresh, minced or grated, optional but recommended**)
- 5 Tbsp. red curry paste (see Recipe Notes below on spiciness level and brands***)
- 1 cup low sodium vegetable broth (or water)
- 13.5 oz. full fat coconut milk
- 5 cups butternut squash (peeled and cubed, ~ 2.5 pound butternut squash)
- 2 1/2 Tbsp. reduced sodium soy sauce (or 1 tablespoon Thai Light Soy Sauce****)
- 1 1/2 Tbsp. coconut sugar (or pure maple syrup)
- 30 oz. chickpeas (rinsed and drained)
- 4 cups baby spinach (or baby kale, about 4 large handfuls)
- 1 Tbsp. rice wine vinegar (or lime juice)
- 1 handful fresh cilantro (roughly chopped)
- 1 handful Thai basil leaves
- white rice (or brown rice, for serving, optional)
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