Delicata & Kale Coconut Curry

 

I’ve been making some version of this coconut curry weekly this winter and it never grows tired. You’ll notice the recipe is fairly loose. That’s because this combo is extremely forgiving. I only measure the spices by taste. Sometimes I add broth to the pot, sometimes I leave it out. And yet, it always works. I recommend enjoying this over your favorite grain — I personally love it with farro or couscous. The best part? No matter which veggies you choose to include or how long you cook this curry, the end product promises to be a creamy, nutrient-rich stew that will warm you up on even the chilliest of nights.

delicata-kale-coconut-curry
 
 

delicata & kale coconut curry

Serves: 3

Time: ~40 minutes

ingredients

  • 1.5 tbsp oil (I like using avocado oil)

  • 1 small yellow or sweet onion, diced  

  • 2 large cloves garlic, minced or grated

  • 1/2 inch knob fresh ginger, minced or grated

  • Spices: curry powder, chili powder, garlic powder, cinnamon

  • S+P

  • 1 delicata squash (to prepare: cut squash in half horizontally, then cut in half again length wise. Scoop out seeds with a spoon, then place flat side down on the cutting board and slice into thin half moons)

  • 1 can coconut milk (full fat coconut milk delivers the best flavor but go for lite coconut milk if you’re working on lowering cholesterol)

  • 1 can chickpeas, rinsed and drained 

  • 2-3 cups greens, well chopped (I think kale, spinach, or Swiss chard work best)

  • Optional but encouraged toppings: fresh mint, chili flakes, lime juice, dollop of plain yogurt

instructions

  1. Add oil to a pot over medium heat. (I use a stockpot for this, but a large saucepan should work too.)

  2. Once oil is heated, add the onions, garlic, ginger, spices, salt and pepper to the pot, stir to mix. (NOTE: I typically start with maybe three shakes of each spice — less of the chili powder since I don’t like too much spice — then taste the curry throughout the cooking process and add more of any flavors I think are missing. I usually add extra s+p, curry and garlic powder throughout.) Sauté this mixture until the onions are translucent, about 5-7 minutes.

  3. Next, add the delicata squash to the pot. Stir occasionally, allowing the squash to start to soften, about 5-10 minutes.

  4. Next, add the coconut milk and chickpeas to the pot. Stir occasionally to prevent the coconut milk from forming a film on the surface. Otherwise, let it do its thing! It’s a-ok if there are bubbles forming on top — this means the veggies are cooking through.

  5. Now is a good time to taste the mixture and add more of any spices you’d like.

  6. Once you’ve mixed in more spices, let the mixture cook for about 25 minutes, or until the squash is tender and coconut milk has thickened. If you’re using heartier greens like kale or Swiss chard, add them to the pot about halfway through the 25 minutes. Stir the mixture occasionally. (If using softer greens like spinach, stir them into the curry at the very end, about 2 minutes before removing from the heat.)

  7. While the curry is cooking, prepare your grain in another pot according to package instructions. (I love Trader Joe’s frozen rice — just heat in the microwave for 90 seconds and it’s ready!)

  8. To serve, ladle curry over grains in a bowl and add your preferred toppings. I love adding chili flakes, a squeeze of fresh lime juice, a dollop of creamy yogurt to cool things down, and some fresh mint or basil if I happen to have it around.

NOTES:

  • Sometimes I add a box of chicken or vegetable stock to this recipe to increase the volume. If you simmer the curry long enough, the stock cooks down so it doesn’t feel watery. If you’re looking to up the volume of this dish, feel free to throw in 1/2 to 1 box of stock along with the can of coconut milk. Just know that you may need to cook the mixture for a little longer so the liquid evaporates some.

  • You can really use any veggies you want in this — delicata squash + chard is a combo I love, but carrots + cauliflower or sweet potatoes + broccoli would be great combos as well! Use what ya got (and like).

  • The longer you cook this, the thicker it will get (which is a good thing). I recommend cooking it for about 25 minutes once all the ingredients are added, but you can go shorter or longer depending on how much time you have.

 

Want more healthy recipe ideas like this delicious coconut curry? follow me @alivewellnutrition on instagram for more simple meals that will make you feel amazing.

Dinner, Recipe, healthy living, vegetarian, veganAnthea Levirecipes, vegetarianComment