Coconut Curry Butternut Squash w/ Kale & Quinoa

Coconut Curry Butternut Squash w/ Kale & Quinoa

This is an extremely satisfying and easy recipe to make. It’s a stew but it can easily be adapted to a soup just by adding a little more broth. It’s creamy and delicious with tons of flavor and great textures. Curries are typically served with Rice but adding in the Quinoa changes things up a bit and makes this a really nice all in one dish.

Serves 4

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Ingredients

1 Med-Large Butternut Squash cubed

1 1/2 Tbsp of grape seed Oil

1 small Onion choped

4 cloves of Garlic minced

5 cups of Kale chopped

1 1/14 cups of cooked Quinoa

1 1/2 tsp of Curry Powder

1 tsp of Coriander Powder

1/2 tsp of Cumin Powder

2 5 oz Cans of Coconut Cream or 1 can Coconut Milk

1 1/2 -2 cups of Vegetable Broth

Salt & Pepper to taste

Directions

1. Cut the ends off the Butternut Squash and peel it using a vegetable peeler. Cut in half lengthwise and scoop out the seeds. Cut into smallish cubes

2. Place the Buttenut Squash cubes onto a sheet pan and drizzle with Oil, Salt & Pepper. Roast at 375 for 35-40 minutes or until fork tender

3. Sauté the Onions in a large pot on med - low heat until translucent.

4. Add in the roasted Squash, spices and Garlic until the Garlic becomes fragrant

5. Add in the Coconut Cream (or Milk) and continue to cook for 5-7 minutes covered

6. Add in the chopped Kale and 1 1/2 cups of Broth and continue to cook until the Kale becomes tender. If you find the stew is too thick add the remaining Broth or more if desired.

7. Lastly add in the cooked Quinoa and mix well. Heat through before serving