INGREDIENTS
1 1/2 cups
jasmine rice
3 1/2 cups
light coconut milk
8 cloves
garlic (minced)
1
2- inch piece ginger (minced)
2
butternut squash (peeled and diced)
2
stalks celery (diced)
2
shallots (thinly sliced)
1/4 cup
chopped cilantro
2 1/2 tsp
. ground cumin
1 1/2 tsp
. brown mustard seeds
1/2 tsp
. cayenne pepper
1/4 tsp
. ground tumeric