Butternut Squash and Kale Curry with Vadouvan French Masala Curry
2 Tbsp Coconut oil
3 C Fresh onion- small diced
2 C Shitake mushrooms- sliced
1/3 C Fresh ginger- grated on a box grater
¼ C Spice union Vadouvan French Masala Curry
4 C Butternut squash- large diced
4 C Kale- cleaned and rough chopped
¼ C Peanut butter or Cashew butter (if you want to keep the recipe Paleo)
1 each 14oz Can Unsweetened coconut milk
1 Tbsp Kosher salt
2 Tbsp Fresh lime juice
Preheat a large Dutch oven and the coconut oil over medium heat.
Add the onion and mushrooms to the Dutch oven and cook until the onion and mushrooms start to brown.
Add the ginger and Spice Union Vadouvan French Masala Curry spice to the Dutch oven and cook until the spice coats all the vegetables and starts to brown a little bit.
Stir in the butternut squash, kale, peanut butter and coconut milk to the Dutch oven.
If you wish to cook this recipe low and slow in a Crockpot, now is the time you will want to place the Dutch oven contents into your Crockpot and cook for 2 hours on a low temperature setting.
If you choose to finish this dish in your Dutch oven, turn the heat down to low heat, cover the Dutch oven and let the curry simmer for 15 minutes or until the butternut squash is tender.
Just before serving, stir in the salt and lime juice.
Serve immediately over rice.