Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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!