Recipe: Chickpea, Kale, Butternut Squash Bone Broth Curry

Recipes
Written By Megan Karp

January is one of the coldest months around here — so right now, I am always up for a warming curry dish.

This one is inspired by a Goop recipe, but we swapped a few ingredients based on what we had in my kitchen (the butternut squash bone broth is key!). Truly, I LOVE how this one turned out—it’s one of my favorites yet!—I feel the protein from the bone broth, the fattiness of the coconut milk, and the acidity of the tomato paste made it extra fulfilling and flavorful.

Feel free to add a little more of each spice — that’s how we like to roll around here!

Enjoy! xx

INGREDIENTS

  • 3 tablespoons olive oil

  • 1 medium yellow onion

  • 4 large cloves garlic, minced

  • 3 tablespoons minced ginger

  • 1 teaspoon garam masala

  • 2 teaspoons curry powder

  • ½ teaspoon ground coriander

  • 1 small pinch cayenne pepper

  • 1 (14.5-ounce) can of full fat coconut milk

  • 1 (14.5-ounce) can chickpeas, rinsed

  • 1.5 cups of butternut squash bone broth (I used Bonafide, but Fire & Kettle makes one too)

  • 2 teaspoons of tomato paste

  • 2 packed cups finely chopped kale leaves (about ½ bunch)

  • salt and pepper to taste

DIRECTIONS

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and a pinch of salt and cook for 7 minutes, or until it begins to soften. Add the garlic, ginger, and spices and cook for another 2 minutes.

2. Add the chickpeas, coconut milk, and butternut squash bone broth and bring the mixture to a boil.

3. Reduce to a simmer and cook gently for 10 minutes to allow the flavors to meld. Add tomato paste.

4. Add the kale and another pinch of salt and simmer gently for 10 more minutes.

5. Season to taste with salt and pepper and serve.

Megan Karp
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