30-Minute Squash and Greens Curry

Recipe adapted from Ksenia Prints

2 Tbs oil
1 Tb Indian curry powder of your choice, or tandoori masala
2 cloves garlic
1 inch ginger chopped
1 small yellow onion minced
2-3 cups butternut squash peeled and diced
1 bunch Swiss chard, kale, or collard greens, roughly chopped
½ can coconut milk, optional
Juice of ¼ of a lemon optional
Salt and pepper to taste

In a heavy-bottomed skillet over medium heat, heat the oil. Add curry powder, garlic and ginger, and toast for 2 minutes, stirring constantly. Add the onion and sauté until it softens and becomes translucent, about 5 minutes.

Add the squash and cover with a lid. Continue to cook until sweet squash is tender and some pieces are browned, about 15 minutes (if squash is burning or sticking too much, add ¼ cup of water). Add the greens and toss over heat just until they are wilted, about five minutes. Add coconut milk if using, stir, and season with salt and pepper (adding coconut milk gives this curry a luxurious, rich feeling, like a good korma, but it's not at all necessary). Taste and correct seasonings as needed. I like to squeeze in the juice of ¼ of a lemon, though this isn't necessary either.

Serve topped with lots of cilantro and a squeeze of lemon juice.