Inspired by my past travels to Sri Lanka, I have created this lovely and healthy butternut squash, kale and chickpea curry recipe. My priority was to have something easy to make at home but with wonderful flavors. Because we all love a good curry, right?
Butternut squash is a deliciously sweet vegetable with an incredible nutty flavor and a lot of health benefits. The chickpeas and the kale in this tempting recipe add more nutrients to this curry, like fiber, protein, vitamin A and K.
As usual, it is easy and it doesn’t require any tricky ingredients to spice it up ! All you need is some mustard seeds, turmeric powder, curry powder and some chili.
And I finally, I am using only half of a can of full fat coconut milk along with half of a cup of water. So this curry is even lower in calories than the “usual” curry and is still irresistible.
How do I eat my delicious curry ?
I love to eat it plain. But if I am really hungry because of a busy day, I cook on the side some quinoa, bulgur or brown rice.
All the combined flavors make it a delightful tasty vegan dish !
Top Tip about this curry recipe
Butternut squash or pumpkin? Both work perfectly well for this delicious recipe !
Butternut squash has more vitamin A than pumpkin, but both are rich in dietary fiber, antioxidants & minerals ! You can soup them, noodle them, eat them raw or roast them !
Personally, I prefer the butternut squash for taste over the pumpkin but this is totally up to you ! Actually this recipe is versatile so you could replace the butternut squash by anything you like. Just make sure you don’t overcook the vegetables.
Healthy butternut squash, kale and chickpea curry and…
Nutritious, gravy and fulfilling !
If you make it
If you make my butternut squash, kale and chickpea curry, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
BUTTERNUT SQUASH, KALE AND CHICKPEA CURRY
INGREDIENTS
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 ½ tsp turmeric powder
- ½ chili - chopped
- 1 ½ tsp curry powder
- 1 large butternut (approx. 950 gr) - peeled and cut into shunks
- 4-6 kale leaves - washed, ribs removed, cut into big pieces *
- ½ can full fat coconut milk - (or more)
- 1 can chickpeas **
- ½ cup water - (or more)
INSTRUCTIONS
- Peel and cut the butternut squash into small/medium cubes (the smaller are the cubes the quicker they cook). Set aside.
- Heat the coconut oil in a pot or large pan (over medium heat).
- Stir in the mustard seeds and let them cook until they pop.
- Add curry powder and turmeric powder. Using a wooden spoon, stir spices together for about 1 minute.
- Add chopped chili and butternut cubes. Stir butternut pieces into the spices until well combined.
- Shake well the coconut can. Then add ½ CAN coconut milk and ½ CUP water into the butternut cubes.
- Let it simmer for 15 to 20 minutes or until the butternut has the right consistency (cooked but not too soft).
- In the meantime, wash the kale, remove the ribs and cut into medium pieces (if not soft, massage the kale with your hands to make it tender). Add kale pieces and chickpeas to the pan. Let it simmer again for about 3-5 minutes.
- If you need more liquid, add extra coconut milk (can) and/or water.
- Place the curry in a bowl and eat it like this (or eat it the day after, the taste is even more flavorful). You can also add some quinoa as a side dish, instead of brown/black or red rice.
2 Comments
Delicious!
Thank you ! We are really happy you like it, Laetitia & Theresa