This Thai-inspired butternut squash curry is made with hearty chickpeas, kale, and crunchy peanuts. A delicious vegan dinner that and comes together in about 40 minutes!
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.