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Ingredients
  • 6 cloves garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons olive oil
  • 1 teaspoon each curry powder and chili powder
  • ½ teaspoon each turmeric and cayenne pepper
  • 5 to 6 cups peeled, chopped squash (I used kabocha - butternut would be good, too)
  • 1 15-ounce can thick coconut milk
  • 3 tablespoons red curry paste (I used Massaman curry paste)
  • 3 tablespoons creamy peanut butter
  • ½ tablespoon honey
  • 2 15-ounce cans fire roasted diced tomatoes
  • 1 ¼ cup light bulgur, uncooked
  • cilantro for topping
  • Cook Mode Prevent your screen from going dark
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