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.
Preheat the oven to 400º Fahrenheit (200º Celsius)
Place the cubed butternut squash on a baking tray, drizzle with 1 tbsp olive oil and season with 1 tsp coriander and 1/2 tsp salt. Roast the butternut squash for 20 minutes in the oven until tender and golden in colour.
In a large pot heat 1 tbsp oil on medium heat. Add in the diced onion, garlic, ginger and chilli pepper and sauté for 4 minutes until the onion begins to soften.
Once the onion has softened add in the curry powder, turmeric, coriander and pepper and stir before adding the bell pepper, coconut milk, canned tomatoes and vegetable stock. Leave to cook on high heat for 10 minutes to help the flavours develop.
After 10 minutes the liquid will have reduced by 1/3. Add in the shredded kale and leave to simmer for 3 minutes.
Once the butternut squash is done roasting, remove it from the oven and add it into the pot. Stir and leave to simmer for 1 minute. Serve the curry warm with cauliflower rice and garnish with cashews, cilantro and lime wedges.