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Brazilian Vegetable Curry with Coconut Milk and Tomato Sauce [Vegan, Gluten-Free]
Ingredients
  • subheading: For the Vegetables:
  • 2 cups butternut squash, chopped
  • 1 ½ cups red bell peppers, chopped
  • 3 cups (half of large) eggplant, chopped
  • subheading: For the Spices:
  • 2 onions
  • 2 garlic cloves
  • ½ inch piece of ginger
  • 1 green chili
  • 1 red chili
  • subheading: For the Curry:
  • 2 tablespoons plus 1 tablespoons olive oil
  • 1 14-ounce can coconut milk
  • 4 tomatoes
  • 1 ½ teaspoons salt
  • Handful of cilantro
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