Butternut Squash and Kale Curry with Vadouvan French Masala Curry

Ingredients:
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
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Preheat a large Dutch oven and the coconut oil over medium heat.
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Add the onion and mushrooms to the Dutch oven and cook until the onion and mushrooms start to brown.
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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.
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Add the butternut squash, kale, peanut butter and coconut milk to the Dutch oven.
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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.
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Remove the Dutch oven from the heat and stir in the salt and lime juice.
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Serve immediately over rice.