INGREDIENTS
4 cups
Butternut squash
1/4 cup
Cilantro, fresh
1
inch Ginger, fresh
2 cups
Kale
1
Lime, juice from
1
Pomegranate
2 cans
Coconut milk
1/3 cup
Thai red curry paste
2 cups
Veggie broth, low sodium
1 tbsp
Fish sauce
1 tbsp
Peanut butter, creamy
1 lb
Wide egg noodles
1 stick
cinnamon