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
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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:
- Rice, white or brown - 1 cup
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
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