Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon peanut oil ((or high-heat oil of choice))
  • 1 medium onion, (diced)
  • 2 garlic cloves, (minced)
  • 1/4 cup massaman curry paste ((or to taste, can substitute red or yellow curry paste))
  • 2 (14 ounce or 400 ml) cans light coconut milk
  • 3 pounds diced (1/2-inch) butternut squash ((about 1 medium squash))
  • 1/2 pound fresh kale ((stems removed and leaves torn into bite-sized pieces))
  • 1 (14 ounce or 400 gram) can chickpeas ((drained and rinsed))
  • Salt and pepper, (to taste)
  • Cooked rice
  • 1/2 cup chopped peanuts
  • 2 scallions, (chopped)

Instruction

  • Coat the bottom of a large pot with the oil and place it over medium heat.
  • Once the oil is hot, add the onion. Cook the onion, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
  • Stir in the garlic and curry paste. Continue cooking everything, stirring frequently, for about 1 minute, until very fragrant.
  • Stir in the coconut milk and butternut squash. Raise the heat and bring the liquid to a boil. Lower the heat and let the mixture simmer for about 10 minutes, until the squash is just starting to become tender, stirring occasionally.
  • Stir in the chickpeas followed by the kale. Add the kale in batches if needed, stirring in a handful at a time until it wilts.
  • Bring the pot back to a simmer and cook everything for about 10 minutes, stirring occasionally, until the squash and kale are tender.
  • Remove the pot from heat and season the curry with salt and pepper to taste. Adjust any other seasonings to your liking.
  • Serve the curry over rice and topped with peanuts and scallions.