1 red onion, chopped
2 large garlic cloves, chopped
1 very small butternut squash, peeled and chopped into small chunks
1 bunch kale, stripped from spines and roughly chopped
1 tsp sweet paprika
2 tsp roasted cumin
Salt & pepper to taste
Heat oil in a pan and add the chopped onion, cook for a few minutes until it starts to soften.
Add garlic and cook for 1-2 minutes.
Add chunks of butternut squash and cook on over medium/low heat until it’s starts to brown and cook through.
This could take a little while depending how big you chunks of squash are. Add extra oil if necessary.
Once the squash has virtually cooked through, add the spices and salt and pepper and stir through.
Add the kale and stir well and cook until the kale is cooked/wilted to your liking.
Top with sauce below to serve.
1 large bunch flat leaf parsley, roughly chopped
1 large bunch coriander, roughly chopped
2-3 cloves garlic
1 tbsp paprika
2 tbsp ground roasted cumin
Juice of 1 lemon
150ml olive oil
200ml natural yoghurt of your choice