Go Back
+ servings
5 from 1 vote
Butternut Squash, Kale and Chickpea Massaman Curry
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
This Thai massaman butternut squash curry has hearty chickpeas, kale, crunchy peanuts, and comes together in less than 30 minutes!
Course: Entree
Servings: 6
Author: Alissa
  • 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
  1. Place coconut milk in large saucepan. Add curry paste and heat to a simmer, stirring to dissolve paste.
  2. Add squash, chickpeas and onion. Allow to simmer over low heat, uncovered, until squash is tender, about 12 minutes.
  3. Add kale and stir. Simmer about 1 more minute, until kale is wilted.
  4. Divide among plates or bowls and top with peanuts and scallions. Serve with rice.