Name: One-pot Butternut Squash + Kale Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp coconut oil; 1 small onion, diced; 2 cloves garlic, minced; 1 tbsp curry powder; 1 tsp coriander; 1 tsp cumin; 1/2 tsp cardamom; dash of pepper; 1-2 cans chickpeas, drained and rinsed; 3 cups raw butternut squash; 1 cup broth; 1/2-1 cup full-fat coconut milk; 2 cups finely chopped kale; sea salt to taste

Ingredients

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1 tbsp coconut oil

1 small onion, diced

2 cloves garlic, minced

1 tbsp curry powder

1 tsp coriander

1 tsp cumin

1/2 tsp cardamom

dash of pepper

1–2 cans chickpeas, drained and rinsed

3 cups raw butternut squash

1 cup broth

1/2–1 cup full-fat coconut milk

2 cups finely chopped kale

sea salt to taste

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Instructions

Heat oil to medium in a large dutch oven or heavy-bottomed pot. Add onion and cook until translucent. Stir in garlic and let cook for 20-30 seconds.
Stir in all spices and let toast for 15-20 seconds.
Add drained and rinsed chickpeas, stir to coat with spices.
Stir in squash and top with broth and coconut milk.
Bring to a rolling simmer. Reduce to low and let simmer at least 20 minutes to cook squash. Stir in kale in last 5 minutes to wilt. Season to taste. Add more coconut milk if desired. Serve warm.

Ingredients

Instructions

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