• 1 cup basmati rice, uncooked
  • 2 cups water or chicken/vegetable stock (for cooking the rice)
  • 1 teaspoon cumin seeds
  • 1 teaspoon olive oil
  • 3 cardamom pods
  • 1 tablespoon coconut oil
  • 1 large shallot, diced
  • 1 medium butternut squash, peeled and diced
  • 1 1/2 inch piece of fresh ginger, peeled and grated
  • 3 tablespoons red curry paste
  • 1/2 tablespoon curry powder
  • 1 can coconut milk
  • 3/4 cup chickenĀ or vegetable stock
  • 1 teaspoon fish sauce
  • 6-8 leaves of dino kale, chopped
  • salt, pepper, cayenne pepper
  • 1 lime, half sliced for garnish and half for juicing
  • 1/4 cup salted cashews broken into pieces
  • a small handful of fresh cilantro


  1. Make rice: in a small saucepan bring basmati rice, 2 cups stocks and/or water, cumin seeds, cardamom pods, olive oil, and a little salt to a boil. Cover, reduce heat, and allow to cook for 15 minutes. Fluff with a fork. Remove cardamom pods before serving.
  2. While rice is cooking, heat the coconut oil in a large skillet. Add shallots and saute for a few minutes.
  3. Add the butternut and ginger to the pan and toss to coat.
  4. Add the red curry and curry powder to the pan and toss to coat. Let cook for a few minutes.
  5. Add the stock, coconut milk, fish sauce, salt, pepper, and cayenne pepper (season to taste). Stir to combine everything.
  6. Bring to a simmer, cover, lower heat and allow to cook for about 5 minutes.
  7. Stir in the kale, cover again, and allow to cook for 10 more minutes.
  8. Serve rice topped with butternut curry. Squeeze some fresh lime juice over each portion then top with cilantro and cashews. Garnish with lime slice.

Recipe slightly adjusted from the original on Thanks to Red Fire Farm for the squash and inspiration; they shared the original recipe.

Can be made vegetarian/vegan if you use vegetable stock and omit the fish sauce. It can also be made Paleo/Primal/Whole30 compliant if you serve over greens or cauliflower rice instead of basmati.