INGREDIENTS
1
Meat from, Cooked
1 lb
Butternut squash
1/2 cup
Cilantro
1 tbsp
Garlic
1 tbsp
Ginger, fresh
6
Green onions
1 lb
Sweet potato
1 tbsp
Thyme, fresh
1 14 ounce can
Tomato, fire-roasted
1/2
Yellow onion
4 cups
Chicken stock
1 13.5 ounce can
Coconut milk
2 tbsp
Tomato paste
1/3 cup
Almond butter
2 tsp
Worcestershire sauce
1
Black pepper, Freshly ground
2 tbsp
Curry powder
1
Kosher salt
2 tbsp
Coconut oil
2 tbsp
Red wine vinegar
1/2 cup
Almonds, toasted