Yield: 2 big portions
BUTTERNUT SQUASH, KALE AND CHICKPEA CURRY
One of my favorite curry. Because this recipe is SO easy and SO flavorful. I do it at least once a week changing the vegetables.
Ingredients
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 ½ tsp turmeric powder
- ½ chili, chopped
- 1 ½ tsp curry powder
- 1 large butternut (approx. 950 gr), peeled and cut into shunks
- 4-6 kale leaves, washed, ribs removed, cut into big pieces *
- ½ can full fat coconut milk, (or more)
- 1 can chickpeas **
- ½ cup water, (or more)
Instructions
- Peel and cut the butternut squash into small/medium cubes (the smaller are the cubes the quicker they cook). Set aside.
- Heat the coconut oil in a pot or large pan (over medium heat).
- Stir in the mustard seeds and let them cook until they pop.
- Add curry powder and turmeric powder. Using a wooden spoon, stir spices together for about 1 minute.
- Add chopped chili and butternut cubes. Stir butternut pieces into the spices until well combined.
- Shake well the coconut can. Then add ½ CAN coconut milk and ½ CUP water into the butternut cubes.
- Let it simmer for 15 to 20 minutes or until the butternut has the right consistency (cooked but not too soft).
- In the meantime, wash the kale, remove the ribs and cut into medium pieces (if not soft, massage the kale with your hands to make it tender). Add kale pieces and chickpeas to the pan. Let it simmer again for about 3-5 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 (or eat it the day after, the taste is even more flavorful). You can also add some quinoa as a side dish, instead of brown/black or red rice.
Notes
* use spinach if you don't have kale.
** or 1/2 cup fresh chickpeas, soaked for 8 hours or overnight. Cook them on the side for about 25 min. Then incorporate to the curry.
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