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Robyn’s Squash & Kale Curry

by jenny sansouci on October 18, 2012

Get excited – it’s time for another guest recipe from my friend Robyn Youkilis! I thought it was the perfect time to feature this, since her awesome Rock The Kitchen healthy cooking program starts soon!!

Robyn has shared a delicious curry recipe with all of us. I haven’t had anything like this in awhile, and the cold weather is perfect for it – things like soups, stews and curries are really warming and comforting. So next time a cold night hits, snuggle up with a blanket, some chai tea and a bowl of Robyn’s curry. 🙂

Here are a few words from Robyn about this curry recipe:

My name is Robyn Youkilis and I’m a health coach and healthy cooking expert and until one week ago I had never made a curry.

There, phew.  I feel such a relief after confessing!

I add turmeric to my cooking, love to cook with Asian and Mexican flair, but for some reason I was intimidated by making a “curry.” Until recently when I had an insatiable craving for a homemade curry. The temperatures had dropped, I had been super busy whipping up a new cooking program and was craving something warming and satisfying. Seeing as I had multiple cans of coconut milk and a little baggie of curry powder that had been waiting for it’s debut for months, I knew it was time.

So I threw together whatever veggies I had and started my own super simple curry. And immediately couldn’t believe how long I had waited. It had such a unique flavor! And the best part?  I ate it the next day over mung bean pasta.  And the day after that?  Added some vegetable stock and had it as a soup! My only wish is that I had made it sooner. Don’t make the same mistake I did.  Get your curry on with my Classic Curry Recipe!

Robyn’s Classic Curry with Squash and Kale


3 large garlic cloves, minced or chopped
1 onion, sliced into half moons
1 carrot, small dice
1 ½ cups roasted butternut squash (chop squash, season with olive oil salt and pepper and roast at 375 degrees – about 35-50 minutes)
1 can beans, rinsed and drained (garbanzo or navy)
1/2 bunch of kale, chopped
1 can coconut milk
1 cup vegetable stock
2 tablespoons curry powder
1/2 tsp cinnamon
1/2 tsp coriander
1 tablespoon coconut or olive oil
Generous sprinkle of sea salt and pepper


Add coconut oil to large non-stick pan and sauté garlic, onion and carrot for about 7-8 minutes until carrot begins to soften.

Add spices, salt and pepper and mix to coat vegetables. Cook another 2-3 minutes allow the spices to warm through and flavor the vegetables.

Pour coconut milk and vegetable stock to the pan and mix thoroughly. Add beans, squash and kale and cover and continue to cook until vegetables are soft and flavors are well combined, about 5-7 minutes.

Taste and adjust seasoning adding more salt and pepper or more curry powder. Serve over brown basmati rice or quinoa. Enjoy!

Yum! Thanks, Robyn. 🙂 Don’t forget to check out the Rock The Kitchen cooking program!

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