INGREDIENTS
5 oz
Baby spinach
3 cups
Butternut squash
1
Medium Head Cauliflower
1 1/2 cups
Chickpeas, Canned
1
Cilantro
1 tsp
Coriander, Ground
2 cloves
Garlic
1 cup
Tomatoes, Canned
1/2
White onion
1 cup
Coconut milk, Light
1 tbsp
Tomato paste
2 cups
Veggie broth
1 tsp
Ginger paste
1
Lime juice, Fresh
1/2 cup
Tomato sauce, Canned
1
Serve with brown rice
2 tbsp
Curry powder
2 tbsp
Garam masala
1 tsp
Pepper
1 tsp
Salt
2 tsp
Olive oil