A hearty vegan curry that features red kuri squash and swiss chard. You can easily add legumes to boost the protein!
- 1 small onion
- 2 cloves garlic
- 1/2 bunch of Swiss chard (about 6 ounces)
- 1 red kuri squash (about 2 pounds)
- 2 tablespoons coconut oil
- 1 tablespoon mild curry powder
- 2 teaspoon fresh ginger
- Salt and pepper (to taste)
- 1 can coconut milk (13.5 fl oz)
- 1 cup low-sodium vegetable stock
- Coriander (for topping)
- Brown rice (for serving)
- Dice onion and mince garlic cloves.
- Remove stems from Swiss chard and slice greens into 1/2 inch wide ribbons.
- Remove stem of squash. Cut in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch cubes.
- Heat coconut oil in a large pot over medium heat.
- Add onion and cook until translucent, about 5 to 8 minutes.
- Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.
- Add cubed squash and stir until squash is well coated.
- Pour in coconut milk followed by the stock, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.
- Stir in Swiss chard and let cook until wilted, about 5 more minutes.
- Serve with a sprinkle of coriander over brown rice.
Tips & Tricks: The kuri squash skin is edible so no need to peel this squash!
The curry powder I used has quite a bit of heat, but feel free to add a pinch of cayenne for spice and color.