4 cups butternut squash, cut into 1-inch cubes
4 stalks celery, cut into 1- inch pieces
1 bunch green kale, washed and sliced thin
1 medium onion, diced
4 tbsp ginger, grated
1 bunch cilantro leaves & stems, washed and roughly chopped
2 cloves garlic, sliced thin
1 can (12oz) chickpeas, strained and rinsed
2 tbsp tomato paste
1 can (8oz) unsweetened coconut milk
3 tbsp curry powder
4 tbsp fresh lime juice
1/4 cup olive oil or coconut oil
1) In a medium-sized pot, heat olive or coconut oil. Add sliced garlic and toast until golden. Add onions and celery and cook for 4 minutes.
2) Add curry powder and cook for one minute. Add tomato paste and cook for 2 more minutes, stirring well to prevent burning.
3) Add butternut squash, chickpeas and enough water to cover by one inch. Season with salt to taste and bring to a simmer.
4) Simmer until the squash is tender. Add coconut milk, kale, ginger, lime juice and cilantro. Bring back to a simmer for a few more minutes.
Taste for seasoning and serve when ready.