This Thai massaman butternut squash curry has hearty chickpeas, kale, crunchy peanuts, and comes together in less than 30 minutes!
Welcome to installment number 2 of Alissa Eats Her Way Out of a Mountain of Butternut Squash. I love this series.
This dinner made me so happy. It was seriously one of the easiest meals I’ve ever thrown together. The only real work is in cutting up the squash, which, I’ll admit, is work. If you’re opposed to that work, you can always seek out pre-cubed squash that starts to pop up in supermarkets this time of year. I would have loved to have gotten my squash pre-cut, but I thought it would be a little rude, considering it was a gift from someones garden, you know, to ask them to chop the thing up for me. I wouldn’t do that.
Aside from chopping up the squash, all’s you gotta do is throw everything in a pot and simmer. So easy and so delicious.
One thing that’s nice about using butternuts squash in a Thai curry is that you can totally get away with lite coconut milk, which is what I used and what the recipe calls for. As the squash cooks up it gives of a little bit of starch and thickens up the curry base. This isn’t one of those curries where you veggies swim in coconut milk. No. They stew in it, infusing it and becoming one with it’s richness, and filling your skillet with creamy curry goodness.
I got a text from my boyfriend yesterday telling me there may be more butternut squash to come. At this point I’m considering starting a new blog and calling it Connoisseurus Squash.
Butternut Squash, Kale and Chickpea Massaman Curry
- 2-14 oz. cans lite coconut milk
- 1/4 cup + 2 tbsp. massaman curry paste homemade or commercial
- 3 lbs. butternut squash cubed (about 1 large squash)
- 1-14 oz. can or 1 3/4 cups cooked chickpeas rinsed and drained
- 1 small onion sliced
- 1/2 lb. kale stems removed and torn into bite-sized pieces
- 1/2 cup peanuts
- 3 scallions chopped
Place coconut milk in large saucepan. Add curry paste and heat to a simmer, stirring to dissolve paste.
Add squash, chickpeas and onion. Allow to simmer over low heat, uncovered, until squash is tender, about 12 minutes.
Add kale and stir. Simmer about 1 more minute, until kale is wilted.
Divide among plates or bowls and top with peanuts and scallions. Serve with rice.