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.
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Ksenia Prints
1TBIndian curry powder of your choiceor tandoori masala
1small yellow onionminced
2-3cupsbutternut squashpeeled and diced
1bunch Swiss chardkale or collard greens, cut off the stalk, cleaned, and roughly chopped
½can coconut milkoptional
Juice of ¼ of a lemonoptional
salt and pepper to taste
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.
30-minute squash and greens curry https://immigrantstable.com/30-minute-squash-and-greens-curry-weeknight-meal/ February 16, 2015