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One-pot Butternut Squash + Kale Chickpea Curry

Ingredients

Scale

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

12 cans chickpeas, drained and rinsed

3 cups raw butternut squash

1 cup broth

1/21 cup full-fat coconut milk

2 cups finely chopped kale

sea salt to taste

Instructions

  1. 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.
  2. Stir in all spices and let toast for 15-20 seconds.
  3. Add drained and rinsed chickpeas, stir to coat with spices.
  4. Stir in squash and top with broth and coconut milk.
  5. 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.