Warm up your day, with this fragrant, wintery squash and kale curry
This squash and kale curry is perfect for winter: full of warming and comforting flavours of spice and coconut, butternut squash roasted to melt-in-your-mouth perfection, and packing in some green vegetable goodness to (hopefully) help you stave off any winter bugs.
So, I did catch a horrible winter bug last week (I don’t think any amount of kale would have kept this one at bay). A little forward planning and preparation (thanks, past me!), have meant that I’ve still managed to get a new recipe up here every week. I’m much better now, no thanks to the cold weather, but I’m so glad that I’ve made a habit of always having a few blog posts ready to roll.
The squash can be roasted ahead of time (think: Sunday afternoon, when you’re hanging around the house anyway) and stored in the fridge until you’re ready to cook (think: Tuesday night, when you’re late home from work and need to get a healthy dinner on the table quick-snap).
Curry fan? If you love curry recipes, check out my lime and roasted aubergine curry recipe too.
Winter Squash and Kale Curry
For the Roast Squash
- 1 Butternut Squash (medium-sized)
- 1 tbsp. Coconut Oil
- 1 tbsp. Cumin Seed
- 1 tbsp. Coriander Seed
- 1 tbsp. Fennel Seed
- 1 tsp. Ground Turmeric
- 0.5 tsp. Chilli Flakes
For the Curry
- 1 tsp. Coconut Oil
- 3 cloves Garlic
- 1 tsp. Mustard Seed
- 1 White Onion (medium-sized)
- 100 g Prepared Kale
- 1 160ml tin Coconut Cream
- Before you begin, preheat the oven to 160°C
- First, prep your squash: peel with a hand peeler (It does take some work to get beyond the tough outer skin, but believe me this recipe is worth it). Slice the squash into half-to-one inch slices, then cut each slice into dice, removing the seeds when you get to them, and setting them aside for later
- Put the diced squash onto an oven tray and stir through the coconut oil and spices, then place in the oven to cook for an hour, stirring halfway through, until the squash is soft, and brown around the edges
- Once the squash is cooked, remove from the oven and set to one side with most of the spices from roasting. Take the previously removed seeds and spread them on the tray, mixing with the remaining spices. Place the seeds in the oven to dry out
- Meanwhile, take a large iron skillet and heat a teaspoon of coconut oil over a medium-low heat
- Add the mustard seeds and garlic, and cook for a few minutes, until the seeds begin to pop, then add the onion, with a tablespoon or two of water, and cook until the onion has softened, around ten minutes
- Add the squash with its spices and cook for a further few minutes (a little longer if cooking the squash from cold), whilst you rinse the kale
- Stir in the coconut cream, and 500ml hot water, then add the kale to the pan and stir, to coat in the spices
- Bring to a simmer for 10-15 minutes, until thickened. Sprinkle over the dried squash seeds to add a little extra crunch
- Serve up in a rice bowl, with a few dried seeds sprinkled over. This curry will save in the fridge for up to three days, just reheat for a few minutes in the microwave when you’re ready to eat
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