Dairy Free Gluten & Grain Free Paleo Specific Carbohydrate Diet Vegan Whole30

Butternut Squash & Kale Curry

Name: Butternut Squash & Kale Curry
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Ingredients: 4 cups cubed butternut squash; 2 tsp coriander; 2 tbsp olive oil; 1 onion (finely diced); 3 cloves garlic (finely diced); 2 inch ginger root (finely diced ); 1 birds eye chili pepper (finely diced ); 1 1/2 tbsp curry powder; 1/2 tsp black pepper; 1 tsp turmeric; 1 tsp garam masala; 1/2 tsp salt; 1 bell red pepper (cut into small pieces); 2 cups vegetable stock; 1 (400ml can) coconut milk; 1 14oz can chopped tomatoes; 3 cups shredded curly kale; 4 lime wedges ((optional garnish)); 1 tbsp chopped cashews ((optional garnish)); 1 tbsp fresh cilantro ((optional garnish))

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This Butternut Squash & Kale Curry is an easy to make curry that’s perfect for weeknight dinner. It takes just 30 minutes to prepare and is a great meat free dish that both vegans and carnivores will enjoy. This Butternut Squash Curry is Vegetarian, Vegan, Whole30, Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.

I absolutely love curry, there is something about the rich blend of spices that I find incredibly comforting. This isn’t an authentic curry but a great 30 minute option if you are looking for something quick and easy to make for weeknight dinner. It’s also vegetarian but is surprisingly filling thanks to the roasted butternut squash and rich curry base. It took me a few tries to get the flavours of this recipe just right, and I found that roasting the butternut squash cubes in the oven, rather than cooking them in the curry liquid, was a key step in nailing the dish. I find that the flavours only improve after sitting for a day, so don’t hesitate to make extra, these are leftovers that you won’t want to miss.

Why you are going to love this curry

The warming combination of rich flavours including coriander, turmeric, garam masala and curry powder are so comforting and truly warm you from the inside out
This curry takes just 30 minutes to make which means it’s perfect for an easy weeknight dinner
It’s vegan but the butternut squash makes it hearty enough to satisfy a hungry carnivore.
It freezes well, so make extra to have on hand for a quick weeknight meal

Tips for making this Butternut Squash Curry

Buy precut cubed butternut squash to drastically cut down prep time.
If the curry is still quite liquidy, make sure that the heat is on high when reducing it (step 4) to help the curry thicken
When making curry I like to taste test after every step to ensure that I am happy with the blend of flavours (and especially spices). Don’t be scared to add more of something (such as coriander or curry powder) to suit your taste
I recommend using full fat coconut milk for a richer curry but light works if you are looking for ways to reduce calories or fat
Serve this curry with a side of cauliflower rice (or rice for anyone not following a restrictive diet) to soak up any excess sauce

Ways to modify this recipe

Use sweet potato in place of the butternut squash
Swap the kale with spinach, just reduce the cooking time after adding the spinach in from 4 minutes down to 2.
Kick up the spice by adding more chili, or for the spice adverse, tone it down by only adding half a chili
Add some meat: add diced chicken to the pot prior to step one and sauté until it is cooked through. Alternatively to cut down on cook time you could add in cooked shredded chicken when you add in the kale.

How to store this Butternut Squash & Kale Curry

This curry will last for up to 4 days in the fridge and can be reheated in the microwave or in a pot on the stove with a splash of coconut milk. Store the curry in an airtight container or bag in the freezer for up to 4 months.

Here are a few more hearty vegan recipes that you might enjoy…

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!