Ingredients
* 1/2 tablespoon extra virgin olive oil
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 1 inch piece fresh ginger, minced
* 2 cups Silk unsweetened original almondmilk
* 1 cup vegetable broth
* 2 curry cubes (*see note)
* 2 cups cubed butternut squash
* 2 cups cauliflower florets
* 1 cup chickpeas, drained and rinsed
* 5-6 leaves lacinto/Tuscan kale, chopped
* salt and pepper to taste
* 1 tablespoon cornstarch (**optional – see note)
### Instructions
1. Place the olive oil in a large pot or dutch oven over medium heat.
2. Add the onion and cook for 3-4 minutes until softened.
3. Add the garlic and ginger and cook another 1-2 minutes until fragrant.
4. Add the almondmilk, broth and curry cubes and bring to a simmer.
5. Simmer and stir until curry cubes are dissolved, about 4-5 minutes.
6. Add the butternut squash first and cook for 3-4 minutes.
7. Next, add the cauliflower, cook an additional 5 minutes.
8. Add the chickpeas and kale last, stir until incorporated and let cook another 1-2 minutes.
9. Season with salt and pepper. Feel free to use some additional curry powder, turmeric, garam masala, etc. here if you want a deeper curry flavor. The cubes I used were mild so the curry can handle some additional spice if desired.
10. If using, add the cornstarch slurry (see notes for details) at this point, stir until thickened.
11. Remove the curry from the heat and serve over rice.
### Notes
*The video uses 1 curry cube + 1 tablespoon curry powder. Feel free to use either 2 cubes, 2 tablespoons curry powder or, a mixture of both. The curry flavor is light in this dish so as the #9 in the directions above say, feel free to adjust to your taste preference and use additional seasonings.
**If you want a thicker curry, mix the cornstarch with a little water and stir until dissolved. Add it into the curry at the end, stir until thickened.