Step 1

Heat oil in a pot, then saute the onion until it's soft and translucent.

Step 2

Add the ginger, turmeric, garlic and chilli. Cook for 1-2 minutes. Then add cumin and coriander and cook for 1 more minute.

Step 3

Add butternut squash, crushed tomatoes and coconut milk. Cover with a lid, and simmer until the the butternut squash is cooked but not too soft. Turn off the heat.

Step 4

Season with salt and pepper. Then add the kale, and give the curry a gentle stir for the kale to wilt.

Step 5

Wash the rice under running water until water is clear, and soak it in cold water for 20 minutes.

Step 6

Add rice to a pot, and cover with water. The water must cover the rice by 1 inch. Season with salt. Bring to a boil, reduce the heat to the lowest possible and with the lid covered simmer for 7-10 minutes.

Step 7

Fluff with a fork when it's done (if you accidentally end up with too much liquid and the rice is already cooked, then simply strain it and pot the rice back in the pot with the heat switched off).