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Squash and Kale in Coconut Milk
Make this easy and healthy dish with coconut milk.
Course
Main Course
Cuisine
Asian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Author
Melissa Torio
Ingredients
2
tablespoon
virgin coconut oil
1
clove
garlic
minced
1
onion
diced
¼
teaspoon
turmeric
1
cup
shrimp
peeled and cut into 1 inch pieces
1
butternut squash
peeled and cubed (roughly 5 cups)
1
400 mL can
coconut milk
1
bunch
kale
de-stemmed and torn into 1-2 inch pieces (roughly 5-6 cups)
1
teaspoon
sea salt
plus more to taste
1
tablespoon
chili pepper flakes
(optional)
Instructions
In a large pan or wok set to medium heat, add coconut oil.
When oil is hot, add garlic and onion. Sauté until onions are soft and translucent, around 5 minutes.
Add turmeric and stir well.
Add shrimp (or your protein of choice) and cook until they turn pink.
Add squash and coconut milk. Stir well. Let boil, then cover and turn down heat to let simmer for 10 minutes.
Add kale and salt. Stir well. Cook for a few more minutes until kale softens and squash is fork tender.
To make this spicy, add red chili pepper flakes.
Serve warm and enjoy!
Notes
Use your protein of choice instead of shrimp.