Fennel-Roasted Potato and Butternut Squash Green Curry With Brown Rice
[Vegan]

Preheat your oven to 425F. To the butternut squash, add the cinnamon, agave nectar, turmeric, paprika. To the potatoes, add fennel seeds, whole garlic cloves, and curry powder. Roast the vegetables for about 25 minutes. While they are roasted, in a pot combine, chickpeas, broccoli, carrots, bell pepper, and baby kale. Create your vegetable broth. You can do a variety of spices! Ginger, turmeric, garam masala, sweet curry, cumin, cardamom pods, and sea salt. Add the vegetables to the broth, add coconut milk, and let simmer for 20 minutes. Add the roasted potatoes and butternut squash, and stir. Serve over jasmine or brown rice, garnish with extra basil and kale.