Winter Squash and Kale Curry

Warm up your day, with this fragrant, wintery squash and kale curry

This squash and kale curry is perfect for winter: full of warming and comforting flavours of spice and coconut, butternut squash roasted to melt-in-your-mouth perfection, and packing in some green vegetable goodness to (hopefully) help you stave off any winter bugs.squash-kale-curry-img5

So, I did catch a horrible winter bug last week (I don’t think any amount of kale would have kept this one at bay). A little forward planning and preparation (thanks, past me!), have meant that I’ve still managed to get a new recipe up here every week, but those who subscribe to my newsletter know that I’ve missed a few of my regular #NewPostFriday emails. I’m much better now, no thanks to the cold weather, but I’m so glad that I’ve made a habit of always having a few blog posts ready to roll.squash-kale-curry-img1

The squash can be roasted ahead of time (think: Sunday afternoon, when you’re hanging around the house anyway) and stored in the fridge until you’re ready to cook (think: Tuesday night, when you’re late home from work and need to get a healthy dinner on the table quick-snap).

Making squash and kale curry another day? Pin it so you don’t forget!

The Winter Squash and Kale Curry Recipe:


Pumpkin Curry
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For the Roast Squash
  1. 1 medium-sized Butternut Squash
  2. 1 tbsp. Coconut Oil
  3. 1 tbsp. Cumin Seed
  4. 1 tbsp. Coriander Seed
  5. 1 tbsp. Fennel Seed
  6. 1 tsp. ground Turmeric
  7. 0.5 tsp. Chilli Flakes
For the Curry
  1. 1tsp. Coconut Oil
  2. 3 cloves Garlic
  3. 1 tsp. Mustard Seed
  4. 1 Medium White Onion
  5. 100g Prepared Kale
  6. 160ml can Coconut Cream
  1. Before you begin, preheat the oven to 160°C
  2. First, prep your squash: peel with a hand peeler (It does take some work to get beyond the tough outer skin, but believe me this recipe is worth it). Slice the squash into half-to-one inch slices, then cut each slice into dice, removing the seeds when you get to them, and setting them aside for later.
  3. Put the diced pumpkin onto an oven tray and stir through the coconut oil and spices, then place in the oven to cook for an hour, stirring halfway through, until the squash is soft, and brown around the edges, like below.squash-kale-curry-img6
  4. Once the squash is cooked, remove from the oven and set to one side with most of the spices from roasting. Take the previously removed seeds and spread them on the tray, mixing with the remaining spices. Place the seeds in the oven to dry out.
  5. Meanwhile, take a large iron skillet and heat a teaspoon of coconut oil over a medium-low heat.
  6. Add the mustard seeds and garlic, and cook for a few minutes, until the seeds begin to pop, then add the onion, with a tablespoon or two of water, and cook until the onion has softened, around ten minutes.
  7. Add the squash with its spices and cook for a further few minutes (a little longer if cooking the squash from cold), whilst you rinse the kale.
  8. Stir in the coconut cream, and 500ml hot water, then add the kale to the pan and stir, to coat in the spices.
  9. Bring to a simmer for 10-15 minutes, until thickened. Sprinkle over the dried squash seeds to add a little extra crunch.
Serve up in a rice bowl, with a few dried seeds sprinkled over. This curry will save in the fridge for up to three days, just reheat for a few minutes in the microwave when you’re ready to eat.

Making squash and kale curry another day? Pin it so you don’t forget!


9 Comment

  1. This sounds so delicious – I love recipes with kale so will have to give this a go!

    1. Thanks! You should definitely give it a try, the spices just bring out the kale perfectly 🙂 Let me know how it goes…

  2. This sounds really good! Kale and butternut squash really are a dynamite combo, aren’t they? I like how you roast the squash first too – gives it more flavour and depth.
    I hope you are feeling better! It’s no fun getting sick and it tends to throw everything off. I try to also be in the habit of having a few prepared blog posts set aside for a rainy and this reminds me that my stock is completely depleted…
    Thanks for sharing at Healthy Vegan Fridays! I’m pinning & sharing. Hope you’re having a great week =)

    1. Thanks 🙂 I love kale and squash too, they go together like Ross and Rachel.

      Feeling so much better now, just working on getting ahead of myself again, I get anxious now when I don’t have a few prepped emergency blog posts!

  3. Oooh, this does sound perfect for cool nights! The flavors sound amazing too.

    I love the idea of making the squash first. I do that too – it’s so easy on Sundays to get a few staples done. 🙂

    1. Absolutely Mary Ellen, roasting fist just gives it a deeper flavour 🙂 Sundays are all about the food prep in this house too, who has to time cook during the week?

  4. I love the flavours in this, it sounds delicious. I’m glad you’re feeling better now, fingers crossed you manage to keep away from the bugs for the rest of the winter x

    1. Thanks Charlotte, it was so yum 🙂
      Its good to be feeling better, definitely hope I don’t catch anything else this year!

  5. […] I love to cook with aubergine – I love how roasted aubergines just melt in the mouth. If you love aubergines, try my Vegetarian Aubergine + Gaot’s Cheese Moussaka and if you love a good curry, try my Winter Squash + Kale Curry. […]

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