Squash & Kale Curry

Try this veggie pumpkin and kale curry using Cornish Sea Salt’s chilli hit seasoning for a mid-week tea. Recipe by Laura Field 

Ingredients (serves 4)

  • 1 medium sized winter squash, seeds removed, skin removed and chopped into chunks
  • 3 tbsps of vegetable oil
  • 3 tbsps of Cornish Sea Salt Company Chilli Hit
  • 2 white onions, thinly sliced into half-moons
  • 2 tbsp of vegetable oil
  • 2 cloves of garlic, finely chopped
  • Thumb sized piece of fresh ginger, skin removed and grated
  • 2 tsps of mustard seeds
  • 2 tsps of ground cumin
  • 1 tsp of ground coriander
  • 1/2 tsp of ground turmeric, fresh or powder
  • 1 tbsp of curry leaves, dry or fresh
  • Small bunch of fresh coriander, leaves and stalks chopped
  • 2 x 400g tinned tomatoes
  • 6 large kale leaves, stem removed



  1. Preheat the oven to 180c
  2. Toss the pumpkin chunks in the vegetable oil and sprinkle generously with the Cornish Chilli Salt and bake for 30 mins or until you have golden pumpkin pieces. Leave aside to cool. Blitz half the pumpkin to add to the curry towards the end.
  3.  While the pumpkin is cooking get a large heavy bottomed pan, add the veg oil and the onions and cook on a medium heat for 20 mins or until you have a deep brown colour which will creates a deeper flavoured sauce.
  4.  Once the onions are super soft, sweet and golden add the garlic and ginger and cook out for a few minutes. Next whack in all your spices and curry leaves, again cooking out for a few minutes.
  5. Add the chopped stalks of the coriander, tinned tomatoes and cook out for at least 30 mins on a low setting, let all the flavours get to know each other. With roughly 10 mins left of cooking, add the chopped kale, blitzed pumpkin and roasted pumpkin pieces and season with generous pinches of Cornish Sea Salt Chilli Hit and heat it all thoroughly through.
  6.  Finish with the chopped coriander leaves and pumpkin seeds (see pumpkin seed recipe). Serve with basmati rice, or naan bread or great on its own.