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Ingredients
US|METRIC
4 SERVINGS
- 3 sweet potatoes (large, peeled and chopped roughly)
- 1 butternut squash (peeled and chopped roughly)
- coconut oil (or olive oil for roasting vegetables)
- salt
- pepper (to taste)
- 2 Tbsp. coconut oil
- 2 onions (large, chopped)
- 6 garlic cloves (minced)
- 1 Tbsp. fresh ginger (minced)
- 5 chili peppers (4-, Thai/Bird’s eye, split open)
- 4 Tbsp. curry paste
- 1/2 tsp. ground turmeric
- 2 cups coconut milk (canned)
- 1 Tbsp. coconut sugar
- 2 Tbsp. chilli paste (Sambal Oelek)
- 1 1/2 Tbsp. coconut aminos
- 32 oz. frozen vegetables (24-, choice)
- lime juice
- scallions (optional)
- cilantro (optional)
- avocado (optional)
- purple cabbage (optional)
- sesame seeds (optional)
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