Recipes /

Uchiki Kuri Squash Curry with Chard

A hearty vegan curry that features uchiki kuri squash and chard.

1 hour

Serves 4

What you'll need…

1 small onion
2 cloves garlic
1/2 bunch of Rainow chard (about 6 ounces)
1 Uchiki kuri squash (about 2 pounds)
2 tablespoons coconut oil
1 tablespoon mild curry powder
2 teaspoon fresh ginger
Salt and pepper (to taste)
1 can coconut milk (13.5 fl oz)
1 cup low-sodium vegetable broth
Coriander (for topping)
Brown rice (for serving)

The method

Dice onion and mince garlic cloves. Remove stems from chard and slice greens into 1/2 inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch cubes.

Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.

Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.

Stir in chard and let cook until wilted, about 5 more minutes.

Serve with a sprinkle of coriander over brown rice.

Recipe inspire by Naturally Ella