Kale and Butternut Curry
Dino kale simmers in a curry sauce with butternut squash and chickpeas. The sweetness of the squash is a nice offset to the curry spice.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main
- Cuisine: Indian
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 small carrot, diced
- 1 jalapeno pepper, finely chopped (seeds removed)
- 3 cups butternut squash, peeled and chopped
- 1.5 tsps curry powder
- 1 tsp cumin
- 1 pinch cinnamon
- 4 cups dinosaur kale (also known as lacinato or Tuscan kale)
- 1 can chickpeas
- 1 14.5 oz can light coconut milk
- 1/2 cup water
Instructions
- Heat the olive oil in a large pan on medium heat. Add the onion and sauté 5 minutes until begins to soften.
- Add the jalapeno, carrot, and butternut squash, stir to combine.
- Remove the thick stems from the kale, then chop and stir into the pan.
- Add the curry powder, cumin and cinnamon, then stir in the water and coconut milk. Raise the heat to bring the liquid to a gentle boil, then lower to medium and simmer covered for 10 minutes.
- Add the chickpeas, and simmer uncovered for about 15 minutes, until the kale and squash are tender.
- When the veggies are cooked to your liking, scoop and serve over rice. Basmati rice is recommended for this Indian flavored dish!
Find it online: https://cookingchatfood.com/italian-wine-for-indian-curry/
