In this week’s recipe we use our vegetarian Carrot Ginger soup with Coconut as a base for a delicious fall vegetarian curry dish with squash and cauliflower—perfect for those cool nights ahead and a great way to use up that leftover turkey this weekend (just add it diced up at the end)!
If you don’t have the squash listed on hand, feel free to use another kind and even add in a few more of your favorite autumn veggies! A delicious way to use up any leftover veggies from Thanksgiving too!
Ingredients: (Serves 4)
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