2cupskalede-stemmed and chopped into bite-size pieces
salt and pepper to taste
In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add in the onion and cook for 5 minutes, or until softened. Add the grated ginger and cook for another minute, or just until fragrant.
Whisk in the broth, peanut butter, curry paste, and spices to the pot and whisk to combine. Stir in the cubed squash and chickpeas.
Raise the heat to high and bring it to a gentle boil. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the squash is fork-tender.
Stir in the coconut milk and kale and cook for another minute or two, or until the kale softens slightly. Note: If you would like softer kale, add it to the pot when the curry still has 10 minutes left to simmer.
Remove the curry from the heat. Taste and season with salt and pepper if needed. Squeeze the juice of the lime into the curry and stir to incorporate.
Serve the curry over pasta, rice, or with a side of Naan bread.
Butternut Squash: It is often the same price, and much less work, to purchase butternut squash that has already been cubed for you. DO NOT use frozen butternut squash cubes for this curry recipe. If desired, you can use 4 cups of peeled, cubed sweet potato in place of the squash.Kale: Be sure to remove the stem of the kale and chop or tear it into small bite-sized pieces. If you would like softer kale, add to the curry for the last 10 minutes of simmering. You can also substitute spinach for kale.Peanut Butter: Use creamy, all-natural peanut butter or creamy, all-natural almond butter. Nut butter that needs to be refrigerated after opening is best suited for this recipe instead of shelf-stable nut butter. Curry Paste: Use red, mild curry paste for this recipe.Storage: Store leftover vegetarian curry in an airtight container for up to 5 days in the refrigerator. Alternatively, you can freeze the curry in a freezer-safe container for up to 3 months. Allow to defrost in the refrigerator and then reheat over low heat or in the microwave in individual servings.