Chickpea, Coconut and Squash Curry

Heat a deep-sided sauté pan or a small, wide pot over medium-high heat. Add the oil, butter and then the onion and a small pinch of salt and cook for 5 to 7 minutes until the onion is translucent. Add the garbanzo beans and turn the heat up to high. Cook, stirring, until the garbanzo beans are lightly browned in spots.

Add the coriander, mustard, turmeric, garam masala and cayenne to the beans and onions and stir for 1 minute. Add the kale, squash, coconut milk and stock. Bring to a boil, lower the heat to a simmer and cook, slightly covered, for 15 to 20 minutes until the squash is soft and the kale is tender.

Season the curry to taste with salt and pepper and serve with Tamarind Sauce and rice.