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Tags: vegetarian chili tbs olive oil butternut squash linguine applewhite cheddar grilled bread cuts cauliflower rice green beans blend

Slow Cooker Curried Butternut Squash Stew Fixings 1 15-ounce can light coconut milk 1 1/2 tbsp. vegetable bouillon base 1 tbsp. curry powder 1 tbsp. turmeric 1/2 tsp. cardamom 3 tbsp. ground new ginger genuine salt 1 1/2 c. yellow split peas, washed 1 15-ounce can diced tomatoes 2 lb. butternut squash, stripped and cut into 1⁄2-inch pieces (around 4 cups) 1 medium onion, slashed 1/4 c. olive oil 2 tbsp. lemon juice in addition to 1 teaspoon zing (from 1 lemon) 2 enormous scallions, daintily cut Rice and plain yogurt, for serving Bearings Tutorial-hijab-segi-empat-annisa. In bowl of a 6-quart slow cooker, whisk together coconut milk, vegetable bouillon base, curry powder, turmeric, cardamom, 1 tablespoon ground ginger, 4 cups water, and 1 teaspoon salt. Add split peas, tomatoes (and their juices), butternut squash, and onion and blend to join. Cook, covered, until the greater part of the fluid has been consumed and lentils are delicate, 6 to 7 hours on low or 41⁄2 to 5 hours on high. Make lemon-scallion sprinkle: In a little bowl, whisk together olive oil, lemon squeeze and zing, scallions, staying 2 tablespoon ground ginger, and 1⁄4 teaspoon salt. Serve the stew with rice and a spot of yogurt, whenever wanted. Shower with lemon-scallion drizzle.Enjoy it !Cauliflower-mac-and-cheese.