INGREDIENTS
3
Acorn squash, medium
2 cups
Baby spinach, packed
1
Cilantro
2 cloves
Garlic
1/2 tsp
Ginger, ground
1
Onion, small
1 cup
Red lentils
3/4 cup
Coconut cream
3 cups
Vegetable broth
1 1/2 tbsp
Curry powder
1
Salt and pepper
1 1/3 tbsp
Olive oil