Vegan Banana Squash Coconut Curry
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This vegan curry is made with banana squash, kale, and chickpeas for a very filling, healthy stew.
  • 1 Tbsp. canola oil
  • 1 onion, diced
  • 2-3 garlic cloves, finely minced
  • 2-3 tsp. curry powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground ginger (or 1 Tbsp. freshly grated)
  • 1-2 tsp. salt (start with less and add more to taste)
  • 1 can light coconut milk plus 1 can of water
  • 3 cups banana squash, peeled, seeds removed and cut into ½"cubes
  • 1-2 cups chickpeas
  • 2 cups cubed potatoes
  • 1 bunch (about 6-8) kale leaves, stems removed, chopped
  • About 4-5 cups hot, cooked rice
  1. Heat the oil in a large pan over medium-high heat. Add the onion and cook until it starts to soften. Add the garlic and cook a little longer, until fragrant.
  2. Add the curry powder, cinnamon, cumin, coriander and ginger. Cook for about 30 seconds. Add the salt and coconut milk, followed by the squash and chickpeas.
  3. Lower heat and simmer for 10 minutes. Add the potatoes and continue cooking until all of the vegetables are tender.
  4. Add the kale last and simmer a few more minutes. Taste and adjust any seasonings, particularly the salt, if needed.
  5. Ladle over hot, cooked rice and serve.
Recipe by Cafe Johnsonia at