Heat a 12-inch nonstick skillet
over medium-low heat. Add rice. Toast, stirring frequently, until lightly browned,
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
tender, about 12 minutes. Remove from heat. Let stand, covered, for 5 minutes.