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Butternut Squash, Chickpea, and Kale Curry

Butternut Squash, Chickpea, and Kale Curry

Dominique Ebra
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course

Ingredients
  

  • 1  medium butternut squash OR 1 16oz bag of frozen butternut squash
  • 2 tbsp coconut oil
  • 1 large onion finely chopped
  • 4 garlic cloves minced
  • Thumb sized piece of ginger minced
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp chili powder
  • 1/4 tsp black pepper
  • 1 small can (400ml) diced tomatoes
  • 1 bunch of kale destemmed and chopped
  • 1 small can (400ml)  coconut milk
  • 1 cup vegetable broth
  • 1 small can (400g) chickpeas drained and rinsed
  • Red chili flakes and chopped cilantro for serving optional
  • Salt to taste

Instructions
 

  • ( If using whole butternut squash )Preheat the oven to 400F. Add the butternut squash to a large lined baking pan, drizzle with oil salt, and pepper, toss and bake in the oven for 35-40 minutes.
  • (If using frozen butternut squash ) prepare according to the directions on the package
  • In a large pan, add the coconut oil and onion. Cook 5 to 7 minutes until translucent, stirring frequently. Then add in the garlic and ginger and cook for another 2 minutes.
  • Next, add the curry powder, garam masala, cumin, cumin seeds, turmeric, pepper, and chili powder. Cook for another 3 minutes, stirring often.
  • Add the diced tomatoes, coconut milk, and vegetable stock. Bring to a boil.
  • Add in the chickpeas and kale and reduce to a simmer and let cook for 10 minutes.
  • Then, add in the cooked butternut squash and stir well to combine.
  • Serve over rice and top with the cilantro and chili flakes