Kale and Butternut Curry

Kale Butternut Curry paired with an Italian wine.

5 from 1 reviews

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.


  • 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


  1. Heat the olive oil in a large pan on medium heat. Add the onion and sauté 5 minutes until begins to soften.
  2. Add the jalapeno, carrot, and butternut squash, stir to combine.
  3. Remove the thick stems from the kale, then chop and stir into the pan.
  4. 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.
  5. Add the chickpeas, and simmer uncovered for about 15 minutes, until the kale and squash are tender.
  6. When the veggies are cooked to your liking, scoop and serve over rice. Basmati rice is recommended for this Indian flavored dish!
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