Chickpea, Butternut Squash and Kale Curry
over rice

Name: Chickpea, Butternut Squash and Kale Curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2/3 cup Rice, uncooked, white or brown; 3 cups Butternut squash, chopped; 4 leaves Kale, stems chopped, leaves torn; 1 can Beans, garbanzo (14oz / 397g); 1 cup Coconut milk; 2 Tbsp Green curry paste; 2 cups Broth, vegetable; 1 Tbsp Brown sugar; 1 1/2 Tbsp Soy sauce, low-sodium; 4 oz Mung bean sprouts; 1/2 Limes, juice of

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Chickpea, Butternut Squash and Kale Curry

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.

Proteins

Beans, garbanzo

Cuisines

Asian - Indian

Ingredients

Metric

Servings:

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

Prep

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)
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)
Kale - Tear leaves into bite-sized pieces. Chop stems into 1/2” long pieces. Store separately. (Can be done up to 4 days ahead)
Chickpeas - Drain and rinse.

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Make

Heat a Dutch oven over med-high heat. Pour in coconut milk and whisk in curry paste. Simmer for ~1 minute.
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.
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.
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).
Ladle heaping spoonfuls over rice.

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