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Vegan Thai Curry Recipe with Kabocha Squash and Coconut
ORGANIC AUTHORITY17Ingredients
75Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 kabocha squash (medium organically grown, de-seeded and cut into chunks)
- 2 cups organic coconut milk (the creamy kind)
- 2 Tbsp. organic coconut oil
- 1 onion (organic medium size, chopped)
- 2 cloves garlic (organic, minced)
- 1 red bell pepper (organic, sliced)
- 1 bunch kale (organic, chopped)
- 1 cup green beans (organic, chopped)
- 1 tsp. curry paste (or tablespoon if you like it hotter organic Thai)
- 1 tsp. curry powder (organic)
- 2 cups chickpeas (organic, cooked)
- 1 tsp. hot chili sauce (organic, optional)
- salt (to taste)
- 1/2 cup cilantro (organic, finely chopped)
- pumpkin seeds (toasted organic, or toasted seeds of the kabocha squash)
- coconut flakes (organic)
- roti (Thai, or brown rice to serve with)
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