1 middle-size butternut squash, peeled and cubed
a few kale leaves, thinly sliced
1 tbsp canola oil
1 red onion, thinly sliced
2 cloves garlic, crushed
1 tsp fresh ginger, peeled and grated
1/2 tsp turmeric
1 tsp red curry paste
300 ml coconut milk
1 lime (optional)
a generous handful of cashew nuts
salt and pepper to taste
heat the oil in a wok and sauté onion, garlic and ginger. Add then the turmeric and curry paste, mix and cook for about 2 minutes.
Add the butternut cubes and salt and mix again before covering with the coconut milk. Simmer until the butternut cubes are tender. Add the kale and lower the heat as soon as they begin to wither.
Add the lime juice (optional), season to taste and throw in the cashew nuts. Serve with jasmin rice.