Curried Kabocha And Kale

1. 1

   ["Cut the stems off the peppers and empty out the seeds. Chop the peppers. Cover with water and microwave for about 30 seconds.", "I juice the lemon grass and galangal so that I don't have to strain the paste, but you can chop the lemon grass ends and galangal into small rounds and strain when done.", "Toast the cumin and coriander seed until they 'pop' (about 3 minutes)", "Place all the paste ingredients in a mortar or blender and blend into a smooth paste. If you didn't juice the lemon grass and galangal (and there are pieces) you should strain the paste.", "Cut the squash and kale into 2"" pieces", "Heat the oil in a pan and add the paste (use only 1-2 Tablespoons if using the pre-made paste) and heat until it separates.", "Add the coconut milk and bring to a boil, then lower to simmer. Add the almond butter to thicken and salt to taste.", "You can either add the squash and let simmer in the curry for about 20 minutes or until the squash has softened or steam the squash separately and gently mix the curry with the vegetables when ready to serve.", "Throw kale into the pot and cover for 5 minutes. The kale doesn't need to steam for long, as it tastes best on the crispy side.", "Turn off the heat and stir in the kale."]

* Per serving · 4 servings · Values may vary.