INGREDIENTS
1 tbsp
coconut oil
2 cups
butternut squash
2 cups
cauliflower florets
1 small
onion
3/4 cup
cranberries
3
garlic cloves
15 oz
stewed tomato
1 tbsp
ginger
1 tbsp
curry powder
2 tsp
turmeric
3 tsp
garam masala
14 oz
coconut milk
3 tbsp
lime juice
1 cup
vegetable stock
1 tbsp
cornstarch
15 oz
chickpeas
2 cups
spinach
1 serving
salt and pepper
1 serving
brown basmati rice
1 serving
parsley
1/2 cup
cranberries
1