INGREDIENTS
10
bay leaves
2 tbsp
peppercorns
2 tbsp
ground turmeric
1/4 cup
coconut
1/2 head
cauliflower
1/4
kabocha squash
3 tbsp
vegetable oil
1 serving
kosher salt
1 small
onion
2 media
shallots
6 larges
garlic cloves
3 inches
ginger
1 tsp
pepper flakes
27 oz
coconut milk
1 cup
distilled vinegar
4
chicken legs
3 tbsp
honey
1 serving
roasted pumpkin seeds