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1/2 cup basmati rice
1 tablespoon curry powder
1 pound kale, tough stems removed and blanched
1/2 pound butternut squash, seeded, peeled, and cut into 3/4-inch pieces
1/4 cup raisins
1 cup reduced-fat coconut milk
3/4 cup water
1 teaspoon salt
Heat a 12-inch nonstick skillet over medium-low heat. Add rice. Toast, stirring frequently, until lightly browned, about 3 minutes. Add curry and cook, stirring, 1 minute.
Add kale, squash, raisins, coconut milk, water, and salt. Cover and simmer until liquid is absorbed and rice and squash are tender, about 12 minutes. Remove from heat. Let stand, covered, for 5 minutes.
Each serving contains about 143 calories, 3 g fat (19% calories from fat), 0 mg cholesterol, and 420 mg sodium.
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