Time: about 1 hour        Yield: 6 servings

1 small to medium-sized kabocha squash, halved, seeds removed and cut into 1-inch cubes

1 bunch chard, washed, stems removed and chopped into 1-inch pieces, leaves cut into      ribbons

2 big handfuls of green beans, washed and trimmed

2 medium onions, sliced

3 cloves of garlic, minced

1 tsp minced fresh ginger

2 cans of coconut milk (can use lite)

3 cups of vegetable stock

very large handful of fresh cilantro, washed and chopped

Freshly ground black pepper

3 Tbs curry powder and/or garam masala (you can use more if you like)

2 tsp canola oil or ghee

A pinch of red pepper flakes

1 Tbs sugar

 

Rice to serve.

 

 

1. Start by prepping the veggies: Cut the squash in half, remove the seeds and then cut the flesh into 1-inch cubes (there's no need to peel kabocha or delicata squash). Wash the chard and remove the stems, chopping them into 1-inch long pieces. Cut the chard leaves into ribbons. Slice the onions and mince the garlic and ginger. Wash and chop the cilantro.

 

2. Once all the veggies are prepped, put your rice on to cook. I recommend either short grain brown rice or basmati rice for this curry.

 

3. In a large pot, saute the onions, garlic, ginger and chili flakes in the oil or ghee until the onions have begun to soften and become translucent, about 10 minutes.

 

4. Add the vegetable broth and the coconut milk to the pot then toss in the cubed squash and season it all with curry powder, garam masala, pepper and sugar (taste for salt and add to taste.) Bring to a boil then reduce the heat to medium-high and simmer for 10-20 minutes or until the squash is beginning to feel tender when poked with a fork.

 

5. Add the green beans and the chard stems and simmer for another 5-10 minutes or until the green beans feel done to your liking. Then toss in the ribbons of chard leaf and the cilantro and cook for another 2-3 minutes.

 

6. Allow to cool slightly and serve over the warm rice.

 

Note: Delicata squash works very well – use a fairly large one or two smaller ones.