Kale & Squash Thai Curry
Why I Love This Recipe
FEATURING: Kale (or other greens like swiss chard), squash (butternut or acorn), garlic, onion and basil (thai or italian).
A lovely kale and squash curry in a hurry. You can add up to 1 cup of roasted almonds or cashews if you want (add them at the same time as you add kale). You can also easily half this recipe. We just don't because we like having leftovers for lunch the next day!
Ingredients You'll Need
3 Tbsp safflower oil
1 large onion, minced (or 2 small ones)
4 Tbsp minced fresh ginger (approx. 4 inch piece)
3 Tbsp minced garlic (approx. 2-3 large cloves)
1/4-1/2 tsp red crushed red chili pepper flakes
6 Tbsp red curry paste (ex.: Thai Kitchen)
1 butternut squash (or 2 acorns), skin removed, seeded and cubed
2 14-ounce (414 ml) cans light coconut milk
2 Tbsp maple syrup
3 tsp ground turmeric
Sea salt to taste
1 cup frozen green peas (optional)
1 to 1 1/2 bunch kale (or other greens- swiss chard, etc.), chopped kale (approx. 5-8 leaves)
1 lemon, juiced
Directions
Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
Add red curry paste and sweet potato and stir, and cook for 2 minutes more.
Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.
Once simmering, add peas (optional) and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
Cook for 5-10 minutes, stirring occasionally, to soften the potato and peas, and infuse them with curry flavor.
At this time also taste and adjust the flavor of the broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and turmeric for a more intense curry flavor. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
Once the broth is well seasoned and the potatoes are softened, add kale, cashews (optional) and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.
Serve over rice, quinoa, or steamed broccoli (broccoli and rice being my favorites). This dish gets elevated with the addition of more lemon juice and Thai or regular basil for serving.
