Vegan Butternut Squash, Chickpea & Kale Red Curry
Serves 4-6
Inspired by Washington's Green Grocer
Ingredients
1 tablespoon olive oil, more if needed
5 cups bite-sized diced butternut squash
1/2 diced onion
1 tablespoon minced ginger
2 cloves garlic, chopped
2 tablespoons red curry paste
2 teaspoons turmeric
1 teaspoon salt
13.5 ounce can coconut milk (full fat!)
1 cup water
1 can chickpeas, rinsed and drained
2 handfulls chopped kale
juice of 1 Meyer lemon
chopped parsley or cilantro
chopped smoked almonds (or any other nuts you like)
Directions
1. Heat olive oil in a large skillet. Add butternut squash and saute for 5 minutes.
2. Add onion, ginger and garlic and saute for 3 more minutes, adding a bit more oil if needed.
3. Mix in red curry paste, turmeric, salt, coconut milk, and water. Bring to a simmer and simmer uncovered for 15 to 20 minutes until the squash is tender but not mushy.
4. Mix in chickpeas and kale, cover, and simmer for 5 to 10 minutes until kale has wilted.
5. Off the heat add Meyer lemon juice. Adjust for seasoning.
6. Serve topped with parsley and almonds.
You can eat this as is or over rice. This curry reheats great for leftovers: you may need to add a bit of liquid to thin it out.
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