Curried Butternut Kale Stew

This is one of my favourite types of meals this time of year.  I love kale, as do many foodies, because it's really delicious and kind of amazing for you.  I feel like a responsible adult when I'm chowing down on kale, you know?

It's warming, creamy, a bit smoky from the fire roasted tomatoes, and excellent with a dash of hot sauce on top (I say that about everything, though) and served over some brown rice.

1 tsp olive oil
1 small onion, diced

1 clove garlic, minced

2 cups diced butternut squash
1 tsp cinnamon

1 tsp curry
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp nutmeg
2 1/2 cup vegetable broth
1 can diced fire-roasted tomatoes
1 19 oz. can chickpeas, drained and rinsed

1 can light coconut milk
couple huge handfuls washed and torn kale, or a small bunch
salt and pepper

In a large soup pot, heat olive oil on medium heat and sautée the onion until translucent.  Add the garlic and sautée for 1 minute longer.  Add the diced butternut squash, stirring to coat in the oil, and cook for 5 minutes until slightly softened.  Add all the spices and a pinch of salt, plus the broth, tomatoes and chickpeas, cover and cook for 20 minutes, or until the butternut squash is soft.  Lower heat and add the coconut milk and the kale.  Cover again and let the kale wilt for about 10 minutes, or until it has reduced in size and is bright green but not mushy.  Add salt and pepper to taste.