Stovetop Vegan Squash & Kale Thai Curry - Forkly

Name: Stovetop Vegan Squash & Kale Thai Curry - Forkly
Ingredients: 1 tbsp coconut oil; 1/2 red onion or 2 small shallots, chopped; 2-3 cups butternut squash, cubed; 1 tbsp freshly grated ginger; 3 tbsp Thai red curry paste; 2 tsp yellow curry powder; 1 (15oz) can coconut milk (regular or light is fine); 3/4 cup vegetable broth; 2 tsp maple syrup; 4 cups fresh baby kale (chopped regular kale, stems removed is also great); Basmati Rice (or cauliflower rice for low-carb), Lime wedges, Cashews & Cilantro for garnish *optional*

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If you’re looking for something tasty but healthy, while being easy to make and serve – this one’s for you. I recently served this dish for a

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forkly.com.

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Ingredients

1 tbsp coconut oil
1/2 red onion or 2 small shallots, chopped
2-3 cups butternut squash, cubed
1 tbsp freshly grated ginger
3 tbsp Thai red curry paste
2 tsp yellow curry powder
1 (15oz) can coconut milk (regular or light is fine)
3/4 cup vegetable broth
2 tsp maple syrup
4 cups fresh baby kale (chopped regular kale, stems removed is also great)
Basmati Rice (or cauliflower rice for low-carb), Lime wedges, Cashews & Cilantro for garnish *optional*