About the Recipe
Ingredients
2 shallots
4 garlic cloves
2 Tbs Tomato paste
1 red chili, seeded
1 stalk lemongrass (use 2 tbsp of lemongrass paste as an alternative)
2" chunk of ginger root
1/2 cup cilantro, chopped
1 tsp cumin
1 tsp coriander, ground
1 lime, zested & juiced
1 Tbs tamari
14 oz coconut milk
1 butternut squash, chopped
14 oz chickpeas, canned
1 bouillon cube
2 cup kale, chopped
Preparation
Prep
Make the curry paste with the ingredient from the shallots through the tamari by placing in a blender. Set aside.
Make
Add curry paste and coconut milk to a pan on medium heat.
Add the butternut squash and cook until it begins to soften around 15 minutes.
Add the chickpeas, stock and water, then reduce on medium-high heat, stirring often.
Add the kale into the curry and stir.
Squeeze fresh lime juice on the curry and serve.