Curry Butternut Squash and Kale

Ingredients

• 2 tbsp Esmen’s Curry Powder
• 1 medium butternut squash (chopped into cubes)
• 1 medium white onions chopped
• 4 – 6 garlic cloves crushed
• 1 inch knob ginger grated
• 1 tbsp fresh thyme chopped
• Pinch chilli flakes
• 1 cup water
• 1 tbsp tomato paste
• ½ tbsp honey
• 400 ml coconut milk
• 4 cups kale chopped
• Sea salt to taste
• Black pepper to taste
• 1 tbsp lemon juice
• Handful of fresh coriander
• 1 tbsp coconut oil

Method

1. Heat the coconut oil on medium heat in a large saucepan with cover.
2. Add the onions, garlic, ginger and cook for 4 minutes.
3. Add Esmen’s Curry Powder, thyme, chilli flakes and ½ cup water.  Reduce the heat and cook for 5 minutes.
4. Then add the tomato paste, coconut milk and honey.  Add salt and pepper to taste.  
5. Next add the butternut squash and cover the saucepan and cook for approximately 15 – 20 minutes.  Stir occasionally.
6. Once the butternut squash has softened, add the kale, and cook for another 2 minutes.  
7. Then add the lemon juice, fresh coriander and cook for another minute or so.

Serve with rice, quinoa or your favourite side dish