Coconut-Curry Butternut Squash & Kale Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 recipe (gluten-free, dairy-free), ready in about 320 minutes, pairs butternut squash, kale, unsweetened coconut milk 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 rice, quinoa, or a quick salad. 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

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Instructions

1. 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.
2. Step 2: Stir the mixture gently until all ingredients are combined and the kale is submerged.
3. 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.