1. In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari. 2. Bring to a simmer and cook, stirring occasionally, for 10 minutes. 3. Add leeks, yam, potato, squash and tofu. Cook for 5 minutes. 4. Stir in cashew milk and bamboo shoots. 5. Bring to a low boil and cook for 1 hour, stirring occasionally. 6. Add snow peas and green pepper, cook 5 minutes. 7. Remove from heat and stir in baby spinach. 8. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
