Red Kuri Squash Curry with Chard

Ingredients

oniondiced

1 small

garlicminced

2 cloves

Swiss chardstems removed, sliced into 1/2 inch ribbons

1/2 bunch

red kuri squashcubed into 1/2 to 1 inch pieces

1 squash

coconut oil

2 tbsp

curry powdermild

1 tbsp

gingerfresh, minced

2 tsp

salt

to taste

pepper

to taste

coconut milk

1 can

vegetable brothlow-sodium

1 cup

cilantrofresh

for topping

brown ricecooked

for serving

Method

1. 01Dice onion and mince garlic. Remove stems from chard and slice greens into 1/2 inch ribbons. Remove stem from squash, cut in half, scoop out seeds, and cube into 1/2 to 1 inch pieces.15 min
2. 02Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes.8 min
3. 03Add garlic, curry powder, ginger, salt, and pepper. Cook 1 minute.
4. 04Add squash and stir until coated. Pour in coconut milk and broth, stir, and bring to a boil.
5. 05Reduce to simmer and cook 30 to 40 minutes until squash is very tender.35 min
6. 06Stir in chard and cook until wilted, about 5 minutes.
7. 07Serve over brown rice with cilantro sprinkled on top.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free