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30-minute squash and greens curry
This squash and greens curry is a simple, comforting meal that provides you with a ton of greens and nutrients, all shrouded in delicious Indian spices.
Servings 2
Ingredients
- 2 TBs coconut oil
- 1 TB Indian curry powder of your choice or tandoori masala
- 2 cloves garlic
- 1 inch ginger chopped
- 1 small yellow onion minced
- 2-3 cups butternut squash peeled and diced
- 1 bunch Swiss chard kale or collard greens, cut off the stalk, cleaned, and roughly chopped
- ½ can coconut milk optional
- Juice of ¼ of a lemon optional
- salt and pepper to taste
Instructions
- In a heavy-bottomed skillet over medium heat, melt the coconut oil. Add curry powder, garlic and ginger, and toast for 2 minutes, stirring constantly. Add the onion and sauté until it softens and becomes translucent, about 5 minutes.
- Add the squash and cover with a lid. Continue to cook until sweet squash is tender and some pieces are browned, about 15 minutes (if squash is burning or sticking too much, add ¼ cup of water). Add the greens and toss over heat just until they are wilted, about five minutes. Add coconut milk if using, stir, and season with salt and pepper (adding coconut milk gives this curry a luxurious, rich feeling, like a good korma, but it's not at all necessary; I had first made it without any additional liquids, and it produced a great dry curry). Taste and correct seasonings as needed. I like to squeeze in the juice of ¼ of a lemon, though this isn't necessary either.
- Serve topped with lots of cilantro, fresh sprouts, and a squeeze of lemon juice.