Step 1

Add the coconut oil to a large skillet or pot and warm on medium heat. When the oil starts to simmer add the onions, garlic and ginger and 1/2 tsp salt and sauté until softened, about 5 minutes.

Step 2

Add the butternut squash and spices (curry powder, garam masala, cumin, turmeric and remaining 1/2 teaspoon salt). Mix everything together and continue to cook another 7-10 minutes, stirring often.

Step 3

Add the tomatoes, coconut milk and peanut butter and stir everything together. Bring the pot to a boil and then reduce the temperature down to a simmer. Let simmer about 15 minutes. Cook until the squash is just tender.

Step 4

Stir the lime juice and chopped kale into the pot and let cook another 5 or so minutes until the kale has softened and the squash is fork tender. Taste and season with more salt as needed.

Step 5

Serve over a bed of rice (or cauliflower rice) garnished with chopped coriander/cilantro, chopped peanuts and serve.