Recipe: Kale and Butternut Squash Curry
The temperatures in Portland have been quite chilly lately and comfort foods are on the menu; it’s the season of warm dishes and hearty vegetables and this curry fits the bill. The best thing about this recipe is that it’s really adaptable. Switch out the butternut for delicata, acorn, pumpkin, sweet potato and even a non-starchy vegetable like caulliflower. The kale could also be bok choy, mustard greens or spinach. Use whatever you have on hand to make this flavorful and warming dish!
Kale and Butternut Squash Curry
1 1/2 Tbsp coconut oil
1 shallot, minced
2 Tbsp minced fresh ginger
2 Tbsp minced garlic
1 small red chili or serrano pepper, stem and seeds removed, thinly sliced
3 Tbsp red Thai curry paste
3 1/2 cups peeled and cubed butternut squash
2 14 ounce cans light coconut milk
2 Tbsp maple syrup
1 tsp ground turmeric
Healthy pinch sea salt (~1/4 tsp)
1 Tbsp tamari
1/2 bunch kale, de-stemmed and roughly chopped
2 Tbsp lime juice
2/3 cup toasted cashews (lightly salted or unsalted are best)
optional Fresh basil or cilantro
Brown rice, Quinoa, or Cauliflower Rice for serving
1. Heat a large pot over medium heat. Add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
2. Add curry paste and stir. Cook for 2 minutes more. Then add butternut squash and stir to combine. Cook for 2 minutes more.
3. Add coconut milk, maple syrup, turmeric, sea salt, and tamari and stir to combine. Bring to a simmer over medium heat.
4. Once simmering, reduce heat to low and cover. Cook for 10-15 minutes, stirring occasionally, until the butternut squash is fork tender.
7. Taste sauce and add any additional spice/sweetness/tartness that you would like. Add kale and lime juice, cover and cook for 5 minutes more.
9. Serve as is or over rice, quinoa, or cauliflower rice. Top with toasted cashews and fresh basil or cilantro.