Inspired by my past travels to Sri Lanka, I have created this lovely and healthy butternut squash, kale and chickpea curry recipe. My priority was to have something easy to make at home but with wonderful flavors. Because we all love a good curry, right?
Butternut squash is a deliciously sweet vegetable with an incredible nutty flavor and a lot of health benefits. The chickpeas and the kale in this tempting recipe add more nutrients to this curry, like fiber, protein, vitamin A and K.
As usual, it is easy and it doesn’t require any tricky ingredients to spice it up ! All you need is some mustard seeds, turmeric powder, curry powder and some chili.
How do I eat my delicious curry ?
I love to eat it plain. But if I am really hungry because of a busy day, I cook on the side some quinoa, bulgur or brown rice.
All the combined flavors make it a delightful tasty vegan dish !
Top Tip about this curry recipe
Butternut squash or pumpkin? Both work perfectly well for this delicious recipe !
Butternut squash has more vitamin A than pumpkin, but both are rich in dietary fiber, antioxidants & minerals ! You can soup them, noodle them, eat them raw or roast them !
Personally, I prefer the butternut squash for taste over the pumpkin but this is totally up to you ! Actually this recipe is versatile so you could replace the butternut squash by anything you like.
Healthy butternut squash, kale and chickpea curry and…
Nutritious, gravy and fulfilling !
If you make it
If you make my butternut squash, kale and chickpea curry, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
BUTTERNUT SQUASH, KALE AND CHICKPEA CURRY
INGREDIENTS
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1½ tsp turmeric powder
- ½ chili - chopped
- 1½ tsp curry powder
- 1 large butternut or 2 smalls - cut into shunks
- 4-6 kale leaves - washed and ribs removed *
- ½ can coconut milk
- 1 can chickpeas **
- ½ cup water
INSTRUCTIONS
- Heat the coconut oil in a pot or large pan (over medium heat).
- Stir in the mustard seeds and let them cook and pop a little bit.
- Add curry and turmeric powder. Stir spices together for about 1 minute.
- Add chili and butternut. Stir well butternut pieces into the spices.
- Add coconut milk and ½ cup water.
- Let it simmer for 20 minutes or until the butternut has the right consistency (not too soft).
- Add kale and chickpeas and let it simmer again for about 5 minutes.
- If you need more liquid, add extra coconut milk (can) and/or water.
- Place the curry in a bowl and eat it like this. You can also add some quinoa as a side dish, instead of rice.
2 Comments
Delicious!
Thank you ! We are really happy you like it, Laetitia & Theresa