I would never thing of using squash and kale in a curry, and since I like both, I was happy to find this recipe. I made few changes and it came out really good. I used chicken rather than tofu, marinated it for few hours in the fridge, butternut squash cut in small pieces, added carrots, used kale and other greens for cooking from TJ. Also, following advice of another person, I used half coconut milk, half chicken broth. It was a little too sweet (possibly beacuse of carrots and the butternut squash), so I also added fish sauce. And lots of spices.