Curried Kabocha And Kale

By Food52
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3 dried chile peppers (I used California peppers)

1 teaspoon salt

1 teaspoon galangal

1 tablespoon lemon grass

1 tablespoon coriander root

1/2 teaspoon cumin

1 tablespoon garlic

1 tablespoon shallot

2 teaspoons kaffir lime zest

1/2 teaspoon coriander seed

1 pound kabocha squash (I like kabocha because you don't have to peel it, but you can use acorn or butternut)

1/2 pound kale (rib removed)

1 13.5 ounce can of coconut milk

1 tablespoon almond butter

2 tablespoons grape seed oil

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