INGREDIENTS
2 cups
broth
4 cups
butternut squash
14 oz
canned coconut milk
1 stick
cinnamon
1 tbsp
creamy peanut butter
1 tbsp
fish sauce
1/4 cup
fresh cilantro
1 inch
fresh ginger
1
juice of lime
2 cups
kale
1
pomegranate
1/3 cup
thai red curry paste
1 lb
wide egg noodles