Butternut Squash Kabocha Chickpea Green Curry over Cauliflower Rice (gluten free, dairy free, grain free, soy free, vegan)
Prep time
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An easy one-pan meatless meal that is filling enough even served over cauliflower with a good punch of curry flavor that will even have carnivores asking for seconds. Even better the next day - perfect cozy weekend meal or for those hectic days when only a reheat will do. Garnish with toasted macadamia nuts and fresh cilantro. Enjoy!
Recipe type: Main
Cuisine: Indian
Serves: 8 generous servings
  • ½ bunch dino (lacto) kale, stems removed
  • 1 medium kabocha squash
  • 1 medium butternut squash (both squashes should yield 5-6 cups, chopped)
  • 2 large stalks celery
  • 6 (2-inch long) fresh turmeric roots, peeled
  • 1 (2-inch long) knob fresh ginger, peeled
  • 3 cloves garlic
  • 2 medium onions, peeled, rough chop
  • 3 tablespoons avocado oil or other neutral tasting oil
  • 2 (15-ounce) cans full-fat coconut milk
  • 3 tablespoons coconut milk (not canned), or water
  • 1 tablespoon each of ground coriander, cumin, and cinnamon
  • 1 tablespoon fennel seeds, freshly ground
  • 1 teaspoon freshly ground cardamom seeds
  • 2 teaspoons kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper
  • ¼ cup sunflower seed butter
  • 4 tablespoons GF DF green curry paste
  • 2 (15 ounce) cans chickpeas, drained
  1. In a pot of boiling water, add a tablespoon of kosher salt and blanch kale for 3 minutes, Drain, then cool and chop. Set aside for later.
  2. Peel, remove seeds and chop the butternut squash into cubes (about 1 inch in size), other than peeling, do the same with kabocha. Slice celery thick, about ½ in size. Set aside.
  3. Then puree peeled turmeric, ginger, garlic, and onions in a food processor. It will appear like wet pulp. Set aside.
  4. Note: Prepare all cans and measure out spices beforehand since this recipe comes together quickly.
  5. Set a large, deep sauté pan or dutch oven (at least 5 quarts to give room for mixing) or medium-high heat, when hot add oil. Shortly after, add pureed onion turmeric mixture and stir to coat well. It should sizzle. When the mixture looks opaque and the turmeric has softened, add in canned coconut milk, and coconut milk or water (if using), stir to combine well. Once it begins to boil, add ground coriander, cumin, cinnamon, fennel, cardamom, kosher salt, and black pepper. Stir to combine well. Immediately add in sunflower butter and green curry paste, stir again. Immediately add in cubed squashes, celery, and drained chickpeas. Stir to coat well. The sauce should cover most of the vegetables. When it comes back up to a boil, reduce heat to medium-low and let it cook for a minute. Add blanched kale, stir, then cover and let cook for 30 minutes (stirring occasionally) or until cubed squash are fork tender. Turn off heat and let it cool for 10 minutes (still covered) to thicken the sauce further.
  6. Meanwhile, for the cauliflower rice (I begin to prepare when my curry is cooling): Heat a large saucepan on high heat with about 2 inches of water with a colander set over it, be sure not to let the water come into the colander holes. When boiling add about two cups at a time of cauliflower rice and steam for a minute, uncovered. It will steam the bottom portion only, then toss the rice in the colander, shift raw rice to the bottom and cooked rice to the top for another minute. Shift raw rice to the bottom as needed until most have softened. Transfer to a serving dish. Do not worry about any raw bits, they will soften in the serving dish. Continue with remaining cauliflower rice then add remaining to the serving dish, toss to combine (and soften).
  7. Serve over cauliflower rice (or as desired), garnished with toasted macadamia nuts and fresh cilantro (coriander). Even more flavorful the next day; it will appear very thick when refrigerated, before adding liquid, reheat first as it tends to thin out when heated, if needed, then add additional coconut milk or water. Will remain fresh refrigerated for up to 4 days and freezer-friendly, in a sealed freezer-safe container for up to 2 months. Do not recommend freezing the cooked cauliflower rice as it has gotten soggy for me.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/butternut-squash-kabocha-and-chickpea-green-curry-over-cauliflower-rice-gluten-free-dairy-free-grain-free-soy-free-vegan/