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
-
¼
cup
+ 2 tbsp. massaman curry paste
homemade or commercial
-
3
lbs.
butternut squash
cubed (about 1 large squash)
-
1-14
oz.
can or 1 ¾ cups cooked chickpeas
rinsed and drained
-
1
small onion
sliced
-
½
lb.
kale
stems removed and torn into bite-sized pieces
-
½
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.