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Chickpea, Butternut Squash and Kale Curry
over rice

Active: 35 min Total: 35 min
This veggie-packed curry is flavorful and creamy and so simple to make. If you're short on time, see if your grocery store carries frozen or pre-chopped butternut squash. Enjoy it soaked up with a bowl of rice for a comforting dinner.

Ingredients

Metric
Servings:
4
Chickpea, Butternut Squash and Kale Curry:
  • Rice, uncooked, white or brown - 2/3 cup
  • Butternut squash - 3 cups, chopped
  • Kale - 4 leaves, stems chopped, leaves torn
  • Beans, garbanzo (14oz / 397g) - 1 can
  • Coconut milk - 1 cup
  • Green curry paste - 2 Tbsp
  • Broth, vegetable - 2 cups
  • Brown sugar - 1 Tbsp
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Mung bean sprouts - 4 oz
  • Limes - 1/2, juice of

Nutrition Facts

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Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Butternut squash - If you didn’t purchase pre-chopped, chop into 1/2” / 1.3cm thick cubes. (Can be done up to 4 days ahead)
  3. Kale - Tear leaves into bite-sized pieces. Chop stems into 1/2” long pieces. Store separately. (Can be done up to 4 days ahead)
  4. Chickpeas - Drain and rinse.

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Make

  1. Heat a Dutch oven over med-high heat. Pour in coconut milk and whisk in curry paste. Simmer for ~1 minute.
  2. Add kale stems and simmer for another ~3 minutes. Next add butternut squash and chickpeas with broth, brown sugar and soy sauce. Cover and bring to a boil.
  3. Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes. Fold in kale leaves and sprouts. Cook for another 2 to 3 minutes.
  4. Finish curry with juice from half a lime. Season to taste with more soy 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.

Nutrition Facts

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Reviews

Ratings

Original (113)
Gluten-free (8)
Paleo (18)
Vegetarian (15)

60 reviews

LOVED this and can’t wait to make it again! Don’t skip the lime - it really adds a lot to the dish (that distinctive sourness of some Thai soups/sauces). We couldn’t find bean sprouts so just went heavier on the kale and it was perfect.

By: Lynn
Posted: Oct 14, 2020
Diet: Original
0 Helpful

I really loved this. I used red curry paste because my supermarket was out of green and it still came out delicious.

By: Rachel
Posted: Dec 07, 2017
Diet: Original
0 Helpful

Used red instead of green curry since that's what I had in the fridge. The kale with curry sauce was amazing.

By: Allison
Posted: Jul 21, 2017
Diet: Original
0 Helpful

We had this salmon and curry sauce with a side of steamed broccoli instead of the kale (we just drizzled the sauce over the broccoli, rice, and salmon to serve). Very tasty and easy to make. Will refer back to it and make it again!

By: Amanda
Posted: Jun 28, 2017
Diet: Original
0 Helpful

Husband asked, What's in this kale? It's good.

By: Kalli
Posted: Apr 05, 2017
Diet: Original
0 Helpful

I wanted to love this, but I didn't. Maybe I should have used regular coconut milk. I doubled the curry paste and added more fish sauce and salt, but it was still bland.

By: Amy
Posted: Jan 17, 2017
Diet: Original
0 Helpful