INGREDIENTS
4 cups
winter squash, cubed (blue hubbard, acorn, or butternut)
1
Spanish onion, diced
1 28 ounce can
San Marzano tomatoes, drained and roughly chopped
1 cup
red quinoa, rinsed and drained
2 cups
vegetable broth
2 tbsp
red Thai curry powder
1 tsp
garlic
1/2 tsp
salt
1 cup
canned coconut milk
4 tbsp
unsweetened shredded coconut
1
lemon, cut into wedges