This recipe is adapted from Dinner is Vegan‘s website.

Ingredients:

• 1 butternut squash
• 3 tablespoons vegetable oil or peanut oil
• 1 large onion, diced finely
• 4 cloves garlic, minced
• 1.5 teaspoons garam masala (if you don’t have this, mix together cumin, coriander, cardamom, pepper, cloves, and nutmeg–this will come close!)
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup broth
• 1-inch cube fresh ginger, peeled and minced finely
• 1 bunch of kale, washed and coarsely ripped into pieces
• juice of 1/2 lime

Directions:

1. Roast the butternut squash by cutting it in half, scooping out the seeds, drizzling it lightly with olive oil and placing it in a 400°F oven for about 30-45 minutes.
2. Heat the oil in a bit pot, and then saute the onions for a couple minutes, and then add in the garlic and saute that as well.  Chop up the roasted squash into bite-size pieces and then add that and cook for a bit as well.  Next, toss in the spices, salt and ginger.  Stir, and then add the broth.
3. Keep cooking it for about 5 minutes, and then add the kale.  This recipe originally called for spinach, but by using kale instead, it keeps a bit of its crunch and adds a whole new texture to the dish.  Keep stirring and cooking for a couple minutes, then add the lime juice and you’re done.
4. Enjoy over some rice or naan bread!

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This item was part of our food swap on March 25th, 2013. This dish was swapped for:

• Hannah R’s Tea Blend
• Jasmine’s Orange and Chia Seed Muffin
• Hannah M’s Hungarian Mushroom Soup
• Alison’s Peanut Butter, Chocolate Chip and Oatmeal Cookies
• Sonia’s Lemon Cranberry Scones