When we prepare this dish for our one year old daughter, we go easy on the salt. At serving time, we simply mix in some quinoa with cubes of butternut squash and sauce.
 coconut oil2 tbsp
 butternut squash1 small
  salt 1/4 tsp
plus more to taste
 kale1 bunch
 curry powder2 tbsp
 smoked paprika1 tsp
or more to taste
 coconut milk1 can
full fat
  lime1 whole
zested then juiced
 avocado oil2 tbsp
  pine nuts 1/4 cup
 quinoa2 cups
 cilantro2 tbsp
 thai basil2 tbsp
 Maldon sea salt
or any other crunchy salt


Cook the quinoa in a rice cooker and prep the veggies. Process the butternut squash by first cutting it in half lengthwise. Scrape or cut out the seeds then cube it small into 1/2" pieces. Keep the skin intact. Wash the kale and cut it into thin strips.
Preheat the large stainless skillet over medium-high heat then add coconut oil to coat it. Add butternut squash and season with salt. Saute until tender, tossing frequently for about 8-10 minutes.
Add kale and saute, tossing frequently, until wilted and tender.
Clear out the middle of the skillet and arrange the veggies into a "dance circle" along the perimeter. Add curry powder and paprika to the middle so that it comes into direct contact with the skillet. Stir constantly for about 1 minute until fragrant.
Pour in the coconut milk and stir to combine all the ingredients. Bring to a boil then drop the heat down to medium-low. Simmer for a few minutes.
Season with lime zest and juice from half of the lime. Stir to combine. Season with additional salt only if needed, then rest off heat.
Warm the avocado oil in a small pot over medium-low heat. Once warmed, add the pine nuts. Stir and cook until the pine nuts are browned.
Serve curry over quinoa. Garnish with cilantro, thai basil and toasted pine nuts. Season each serving with a fresh squeeze of lime. Sprinkle on a pinch of Maldon salt and enjoy immediately.