Cozy Thai Butternut Squash Curry
This Thai-inspired butternut squash curry is made with hearty chickpeas, kale, and crunchy peanuts. A delicious vegan dinner that comes together in about 40 minutes!
Servings: 6
Calories: 331kcal
Ingredients
- 1 tablespoon peanut oil (or high-heat oil of choice)
- 1 medium onion, diced
- 2 garlic cloves, minced
- ¼ cup massaman curry paste (or to taste, can substitute red or yellow curry paste)
- 2 (14 ounce or 400 ml) cans light coconut milk
- 3 pounds diced (½-inch) butternut squash (about 1 medium squash)
- ½ pound fresh kale (stems removed and leaves torn into bite-sized pieces)
- 1 (14 ounce or 400 gram) can chickpeas (drained and rinsed)
- Salt and pepper, to taste
For Serving
- Cooked rice
- ½ cup chopped peanuts
- 2 scallions, chopped
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Once the oil is hot, add the onion. Cook the onion, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
- Stir in the garlic and curry paste. Continue cooking everything, stirring frequently, for about 1 minute, until very fragrant.
- Stir in the coconut milk and butternut squash. Raise the heat and bring the liquid to a boil. Lower the heat and let the mixture simmer for about 10 minutes, until the squash is just starting to become tender, stirring occasionally.
- Stir in the chickpeas followed by the kale. Add the kale in batches if needed, stirring in a handful at a time until it wilts.
- Bring the pot back to a simmer and cook everything for about 10 minutes, stirring occasionally, until the squash and kale are tender.
- Remove the pot from heat and season the curry with salt and pepper to taste. Adjust any other seasonings to your liking.
- Serve the curry over rice and topped with peanuts and scallions.
Nutrition
Serving: 1.5cups | Calories: 331kcal | Carbohydrates: 57.5g | Protein: 7.9g | Fat: 7.7g | Saturated Fat: 3.5g | Sodium: 961mg | Potassium: 1135mg | Fiber: 11.6g | Sugar: 8.6g | Calcium: 188mg | Iron: 3mg