1 tbsp coconut oil
500gm butternut squash, peeled, deseeded and cubed
Half inch ginger, grated
1 fat clove garlic, grated
1.5 tbsp Coconut Islands
6 Cavolo Nero leaves, washed and sliced (or two handfuls chopped kale)
1 tin of chickpeas, drained and rinsed
1 tin of full fat coconut milk
1 tbsp dark brown muscovado sugar
Salt to taste
Lime and fresh coriander to serve
Bring the oil to heat on high, and then toss in the butternut squash cubes with the ginger and garlic. Stir for two minutes and then sprinkle in the Coconut Islands.
Mix together well, then add the chickpeas and the greens of your choice. Pour in the coconut milk, cover and cook for 15 minutes. Then take the lid off, stir in sugar and salt. Serve with a generous squirt of lime and some fresh coriander.