Butternut Squash Curry
with kale & chickpeas and rice
This is not a traditional curry combination, but these healthy ingredients feel incredibly indulgent when cooked in this tasty curry sauce
Proteins
Cuisines
Ingredients
Butternut Squash, Chickpea, and Kale Curry:
- Butternut squash - 1, cubed
- Onion - 1, chopped
- Kale - 1 bunch, leaves torn, stems chopped
- Garbanzo beans (14 oz / 397 g can) - 1 can
- Coconut milk - 1 cup
- Yellow or red curry paste - 2 Tbsp
- Chicken broth / stock - 2 cups
- Fish sauce - 2 Tbsp
- Brown sugar - 1 Tbsp
- Limes - 1, wedges
- Cilantro - 1/4 bunch, chopped
Rice:
- White / brown rice - 1 cup
Nutrition Facts
Amount Per Serving
Calories
625
Just a moment...
% Daily Value
Total Fat
20g
30%
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Saturated Fat
11g
55%
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Trans Fat
0g
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Cholesterol
0mg
0%
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Sodium
960mg
40%
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Total Carbohydrate
104g
35%
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Dietary Fiber
9g
36%
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Sugars
12g
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Protein
18g
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Prep
- Rice – Make if not done on prep day. If you're also making tomorrow's meal, double the portions. Cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
- Chickpeas – Rinse and drain
- Onion / Butternut Squash / Kale – Prep as directed (and if not done on prep day)
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Make
- Heat a >3 quart (2.84 liters) saucepan or Dutch oven over med-high heat. Pour in half a can of coconut milk and whisk in 2 tbs. (30 ml) of curry paste. Simmer for ~1 minute
- Add chopped onions and simmer for another ~3 minutes. Next add butternut squash, kale stems, chickpeas with remainder of coconut milk, stock, fish sauce, and brown sugar. Cover and bring to a boil
- Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes. Add in kale leaves. Cook for another 2 to 3 minutes
- Finish curry with juice from half a lime. Season to taste with more fish sauce (if it's not salty enough), sweetener (if it's not sweet enough), or lime juice (if it's not tart enough)
- Ladle heaping spoonfuls over rice. Serve with extras such as cilantro and lime wedges
Nutrition Facts
Amount Per Serving
Calories
625
Just a moment...
% Daily Value
Total Fat
20g
30%
Just a moment...
Saturated Fat
11g
55%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
0mg
0%
Just a moment...
Sodium
960mg
40%
Just a moment...
Total Carbohydrate
104g
35%
Just a moment...
Dietary Fiber
9g
36%
Just a moment...
Sugars
12g
Just a moment...
Protein
18g
Just a moment...
Reviews
Ratings
113 reviews
Excellent. Used a whole can of light coconut milk, 2 cans of beans, a few tbsp of curry powder and sambal.
0 HelpfulI really loved this! However, the directions and ingredient list need some work. The coconut milk part was confusing--1 cup split in half, a can split in half? I just did the whole can. When do you add the chicken broth? I assumed with the squash and chicken, so that is what I did.
0 HelpfulI'm really liking the coconut milk and curry paste sauce. I added chicken too. This was yummy, but by the time I got the kale done, the squash was a bit on the mushy side. I will put the kale in sooner next time.
0 Helpful