Coconut-Curry Butternut Squash & Kale Stew
A creamy, aromatic stew featuring roasted butternut squash, nutrient-dense kale, and a hint of curry, all slow-cooked to perfection. This asian-inspired slow cooker (gluten-free, dairy-free) ready in about 320 minutes pairs stemmed and chopped kale, (13.5 oz) unsweetened coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, peeled and cut into 1/2-inch cubes butternut squash
- 2 cups, stemmed and chopped kale
- 1 can (13.5 oz) unsweetened coconut milk
- 2 tsp curry powder
- 1.5 cups low-sodium chicken broth
- 2, minced garlic cloves
- 1 tbsp, grated ginger
- 1 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Place 2 cups peeled and cubed butternut squash in a 6-quart slow cooker, then add 2 cups chopped stemmed kale, 1 can (13.5 oz) unsweetened coconut milk, 2 tsp curry powder, 1.5 cups low-sodium chicken broth, 2 minced garlic cloves, 1 tbsp grated ginger, 1 tsp sea salt, and 1/4 tsp black pepper.
- Step 2: Stir the mixture gently until all ingredients are combined and the kale is submerged.
- Step 3: Set slow cooker to LOW and cook for 5 hours, or until the squash is very tender and the kale is wilted, with the sauce slightly thickened and coating the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Curry Butternut Squash & Kale Stew take to make?
Total time is about 320 minutes (20 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Curry Butternut Squash & Kale Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stemmed and chopped kale from drying out.
Can I substitute ingredients in Coconut-Curry Butternut Squash & Kale Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Curry Butternut Squash & Kale Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Curry Butternut Squash & Kale Stew gluten-free?
Yes — this recipe is tagged gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 300-minute recipe. Would bump up the spice level though.
