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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
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Ingredients

Metric
Servings:
4
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

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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

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