I don’t know about you but curry wasn’t something I ever wanted to eat when I was younger. I was introduced to it a bit late in life and it took awhile before I liked it. I have to thank a guy named Darin for making me the best chicken curry in a hurry and butter chicken during my time working with him at a restaurant. He was a great cook who was pursuing his passion in a heavy metal band. The first time I met him, I was super intimidated as he had this tough demeanor, but as I got to know him, he was the nicest long haired heavy metal dude I have ever met! (This is really why we shouldn’t judge a book by it’s cover!). Now I wasn’t much of a heavy metal gal (can you tell?) but as his friend, I went to a couple of his shows and I’ve got to tell you, my ears did not stop ringing for 3 days after the shows! Haha. I guess I am not cut out for heavy metal! Nevertheless, Darin would always make these delicious Chicken Curry or Butter Chicken during staff meal and I was one of his biggest fans! I can’t say I make it as good as him now but he definitely has helped me diversify my cooking! Before, all I ever wanted to cook and eat was pasta, pizza and well, more pasta! Italian food was my jam! But now I eat a little bit of everything.
I now live with a vegetarian roommate who loves kale, chickpeas and rice. Because I love her, I really like to cook for her whenever I can. This dish is truly inspired by her! ? Curry is warming and perfect for the chilly weather coming up! I added in ginger and garlic for their anti-bacterial and anti-viral properties so you can help nourish your soul and support your immune system during this cold & flu season. This dish is more of a Thai Curry based type of curry but I now like all types of curry so I hope you like it as much as I do!
- 2 Tbsp coconut oil
- 1 medium onion, small diced
- 1 Tbsp ginger, minced (or grated)
- 3 cloves garlic, minced (or grated)
- 2lbs butternut squash, peeled, deseeded and medium diced
- 2 Tbsp red thai curry paste
- 1 can (403ml) coconut milk
- 1 small bunch kale (lacinato/black or curly), rough chopped
- 1 can (796ml) chickpeas (garbanzo beans), strained and rinsed
- 1 bunch cilantro, chopped or just picked leaves (optional)
- In a medium pot, heat coconut oil on medium high until hot but not smoking. Add onion and saute until translucent (a little browning is okay). Add ginger and garlic and saute for another minute or until fragrant. Adjust heat accordingly (should be cooking around medium heat when sautéing).
- Add the butternut squash and curry paste and saute for another minute. Add the coconut milk and stir until everything is mixed well. Bring heat back up to high to bring the curry to a boil. Reduce heat to low to simmer for 10 minutes or until squash is tender. Stir in kale and chickpeas and simmer for another 5 minutes. Season to taste with sea salt and pepper. Add in half the amount of chopped cilantro and use the other half for garnishing.
- Best served with coconut rice and cilantro sprigs.
- Enjoy! 🙂
**When I don’t feel like soaking and cooking my own beans, my fave brand to buy is EDEN Organics. I know they can be trusted as they do not cook the beans in the can. Usually, other companies pressure cook beans in the can that you buy it in. This means that all the phytic acid that you get rid of when you soak your beans are absorbed back into the beans and left in the can. Phytic acid fights for the absorption and utilization of other nutrients in your body. In turn, it causes gas and bloating! And I know nobody wants that!
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