INGREDIENTS
1
Butternut squash, medium
16 1/2 tsp
Coriander
3 cloves
Garlic
1/4 tsp
Ginger, ground
2
Plum tomatoes
1/2
Yellow onion
2 15 ounce cans
Coconut milk, light
4 cups
Brown rice or quinoa, cooked
1/8 tsp
Cayenne pepper
1/4 tsp
Cinnamon
1 tbsp
Curry powder
2 tsp
Sea salt
1/2 tsp
Turmeric
2 tbsp
Olive oil