Banana Squash Coconut Curry

Ingredients

• 1 Tbsp canola (or vegetable) oil

• 1 onion, diced

• 2-3 cloves garlic, finely minced

• 2-3 tsp curry powder 

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp ground cinnamon

• 1 Tbsp ginger, freshly grated (or 1 tsp ground)

• 1-2 tsp salt

• 1 can coconut milk, plus 1 can of water

• 3 cups banana squash, peeled, seeded, and cut into ½” cubes

• 1-2 cups chickpeas, cooked

• 2 cups potatoes, cubed

• 1 bunch kale (6-8 leaves), stems removed, and chopped

• 4-5 cups rice, cooked

Instructions

1. Heat the oil in a large pan over medium-high heat. Add the onion, and cook until it starts to soften. Add the garlic, and cook a little longer, until fragrant.
   

2. Add the curry powder, coriander, cumin, cinnamon, and ginger. Cook for about 30 seconds. Add the salt, coconut milk and water, followed by the squash and chickpeas.
   

3. Lower heat, and simmer for 10 minutes. Add the potatoes, and continue cooking until all of the vegetables are tender.

4. Add the kale last, and simmer a few more minutes. Taste and adjust any seasonings, particularly the salt, if needed.

5. Ladle over hot, cooked rice. Serve and enjoy!

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Top Tip:  
Try using Mori Greens’ Kale (freshly harvested from Springford Farm) and Eco Valley Farms’ potatoes, for additional local flavours!