Autumnal Vegetables in Ginger-Coconut Curry

Prep Time 20

Cook Time 40

Total Time 1

3 - 4 tablespoons solid coconut oil
2 large sweet potatoes scrubbed but not peeled, and diced into ½-inch pieces
1 butternut squash peeled and diced into ½-inch pieces, or 1 pound peeled and cubed squash
3 large carrots diced into ½-inch pieces
2 red onions diced into ½-inch pieces
3 garlic cloves minced
2 tablespoons grated fresh ginger or 2 teaspoons ground ginger
2 tablespoons curry powder
2 tablespoons tomato paste
1 15-ounce can coconut milk
2 tablespoons coconut vinegar or rice wine vinegar
1 serrano pepper minced (optional)
3 cups rough chopped kale or spinach
Garnish: cilantro leaves

Heat a large saucepan or Dutch oven over medium heat. Melt coconut oil and sauté sweet potatoes, butternut squash, carrots, and onions for 5 to 7 minutes. Add garlic during the last 1 minute of cooking, so it doesn’t burn.
Place all vegetables back to the pot and stir in ginger, curry powder, tomato paste, coconut milk, vinegar, serrano (if using), and kale or spinach. Reduce heat to a simmer. Stirring occasionally, cook for 20 minutes, until vegetables are tender.
Garnish with cilantro before serving.