INGREDIENTS
4 cups
sweet potato
1 cup
quinoa
1 cup
brown lentils
1/2
onion
15 oz
coconut milk
3 1/2 cups
vegetable broth
2 tsp
curry powder
1 1/2 tsp
salt
1 tsp
ground ginger
1 tsp
granulated garlic
1/2 tsp
pepper
1 serving
optional garnish: cashews
1 tsp
ground corriander