INGREDIENTS
1
Cilantro
6 cloves
Garlic
2 tbsp
Ginger
5 cups
Squash
2 15 ounce cans
Tomatoes, fire roasted
1 15 ounce can
Coconut milk, thick
3 tbsp
Red curry paste
1/2 tbsp
Honey
3 tbsp
Peanut butter, creamy
1 1/4 cups
Bulgur, light
1 tsp
Curry powder and chili powder
1/2 tsp
Turmeric and cayenne pepper
2 tsp
Olive oil