Kabocha is one of the most nutritious winter squashes with a deeply sweet and chestnut like flavor. It is filled with vitamins and antioxidants that will strengthen your immune system. It’s sweet taste will satisfy your sweet tooth and help reduce sweet cravings.

Aduki beans are high in protein, fiber and nutrients.

Kale is a powerhouse of nutrients with iron, calcium, vitamin C, and many more.

This dish is super healthy and also super delicious!

Soak the aduki beans over night, rinse and place in a pot with plenty of fresh water. Bring to a boil, cover and cook on low flame until soft, about 45 minutes.

In a large skillet, heat up 1 tablespoon of ghee (clarified butter).
You can also use coconut oil to keep this recipe vegan.
Add chopped garlic, chopped ginger, salt, pepper, curry powder and a pinch of the following spices: cinnamon, cardamom and cloves.
Sauté the spices for a few seconds and add the cooked and rinsed aduki beans, mix to coat them well in the spice mixture.
Add cubed kabocha squash and 1/2 a can of coconut milk, you can use more or less coconut milk, depending on how sauce-y you want the curry to be.
Cover and cook on low flame until squash is soft, about 20 minutes.
Add a bunch of washed and chopped kale, cover and cook for 5 more minutes.

Serve with fresh chopped cilantro and a squeeze of fresh lime.