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.
Sounds tasty! The flat leaves you have in the photograph appear to be collards. Kale has curly leaves. But both are nutritious, delicious dark leafy greens.
Well, according to Wikipedia and the photos I have looked at, the green vegetables I have used are chard. Now I need to change the post heading. Thanks for pointing out the mistake.
Looks delicious! I now have a recipe for the many butternut squash in my kitchen – other than soup recipes which I love making. Thanks 🙂
I only found the recipe quite recently but I think this is one of the best vegetarian curries I have ever made. Hope you like it too.
Looks yummy. Thanks for sharing.
You are welcome!
Looks good. I like squash. Plus it’s colourful.
It is good, trust me. 🙂
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