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Export 17 ingredients for grocery delivery
In a Dutch oven, warm olive oil over medium heat. Add squash, onion, carrots, and celery. Cook 10 minutes, stirring occasionally, until onions are translucent and vegetables are softening.
Add garlic, curry powder, cinnamon, and pepper flakes. Cook, stirring constantly, one minute longer.
Add kale, cook and stir until wilted slightly, about 3 minutes.
Add diced tomatoes, broth, chickpeas and raisins. Season with salt and pepper. Turn heat up and bring mixture to a boil, then partially cover the pan, and simmer at low heat for about 20 minutes.
Remove pot from heat, stir in orange juice. Taste and adjust seasoning. Add additional salt, pepper, or orange juice if desired.
Serve with couscous or rice. Garnish with chopped cilantro and a dollop of yogurt, if desired.