Curried Winter Squash Stew with Chickpeas and Kale

Recipe courtesy of Great Performances 


4 cups butternut squash, cut into 1-inch cubes
4 stalks celery, cut into 1- inch pieces
1 bunch green kale, washed and sliced thin
1 medium onion, diced
4 tbsp ginger, grated
1 bunch cilantro leaves and stems, washed and roughly chopped
2 cloves garlic, sliced thin
1 can (12oz) chickpeas, strained and rinsed
2 tbsp tomato paste
1 can (8oz) unsweetened coconut milk
3 tbsp curry powder
4 tbsp fresh lime juice (or juice of one lime)
¼ cup olive oil or coconut oil


1)    In a medium-sized pot heat olive or coconut oil. Add sliced garlic and toast until golden. Add onions and celery and cook for 4 minutes.

2)    Add curry powder and cook for one minute. Add tomato paste and cook for 2 more minutes, stirring well to prevent burning.

3)    Add butternut squash, chickpeas and enough water to cover by one inch. Season with salt to taste and bring to a simmer.

4)    Simmer until the squash is tender. Add coconut milk, kale, ginger, lime juice and cilantro. Bring back to a simmer for a few more minutes. Taste for seasoning and serve when ready.