No Worry Kabocha Curry

  1. Place frozen dish in fridge to thaw overnight.

  2. Pour contents of container into a pot on the stove. Add 3/4 cup of chicken of vegetable stock.

  3. Cook over medium-low heat for 15-20 minutes stirring every couple of minutes until internal temperature reaches 165°F. Add additional stock to reach your desired consistency.

  4. Garnish with chopped fresh cilantro, roasted cashews or peanuts, and a squeeze of lime. Serve with Steamed Coconut Rice.

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