Jamaican-style curry with plantains and squash, plus collards and red rice

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Another week, Vegan Eats World recipe. This is a nice, spicy coconut curry with some sweeter elements–pumpkin, plantain, allspice. I thought it needed a nice green veggie, so I prepared simple ribbons of collard greens in coconut oil with red onion, ginger, and garlic. And a mix of red rice and brown rice to tie everything today. Hearty and delicious, I expect it will make excellent leftovers.

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