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Butternut Squash Curry
with kale & chickpeas and rice

Active: 20 min Total: 35 min

This is not a traditional curry combination, but these healthy ingredients feel incredibly indulgent when cooked in this tasty curry sauce

Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Chickpeas – Rinse and drain
  3. Onion / Butternut Squash / Kale – Prep as directed (and if not done on prep day)

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Make

  1. 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
  2. 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
  3. 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
  4. 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)
  5. Ladle heaping spoonfuls over rice. Serve with extras such as cilantro and lime wedges

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (220)
Gluten-free (9)
Paleo (15)
Vegetarian (20)

113 reviews

Excellent. Used a whole can of light coconut milk, 2 cans of beans, a few tbsp of curry powder and sambal.

By: Lara
Posted: Feb 28, 2016
Diet: Original
0 Helpful

My husband loved this!

By: AnneMarie
Posted: Sep 30, 2015
Diet: Original
0 Helpful

Really good loved it. I used collards instead of kale.

By: Ebony
Posted: Mar 27, 2015
Diet: Vegetarian
0 Helpful

I 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.

By: Rachel
Posted: Oct 31, 2014
Diet: Paleo
0 Helpful

used kabocha squash instead.

By: kate
Posted: Oct 26, 2014
Diet: Original
0 Helpful

I'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.

By: Aishah
Posted: Sep 28, 2014
Diet: Original
0 Helpful