My husband and I LOVED this! We had almost all the veggies on hand, except zucchini, which I replaced with butternut squash. I only had 1/2 small onion, so I used spring onions and added them in Step 3. I also used sliced almonds and didn't blanch them, and based on the recommendations to use carrot and ginger juice, added fresh ginger in Step 2. I agree that the sauce was a bit thin — I ended up cooking it about 5-10 minutes longer that suggested to reduce the sauce a bit more and cook my potatoes through. Served this with quinoa and it was excellent. We fought over the leftovers!
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My husband and I LOVED this! We had almost all the veggies on hand, except zucchini, which I...