This butternut squash, chickpea, and kale curry combination is not likely to be found on the menu of any restaurant. Butternut squash, chickpeas, and kale are not exactly traditional Thai ingredients, but that’s one of the most amazing things about a curry. You can honestly throw any random group of ingredients into a pot, and just let the curry sauce tie them all together. In my kitchen, it’s one of the best ways to deal with the, “What the heck do I do with the little-bit-of-this and little-bit-of-that vegetables that are leftover?” problem.
For those that subscribe to a CSA box, it’s also a perfect solution when you don’t know what to make with x, y, and z. In fact onions, butternut squash, and kale are all likely CSA ingredients. Combined with just a few pantry essentials, you’re all ready to rock out a delicious and simple dinner.
What you’ll learn:
- Onion, chopped – 1
- Butternut squash, 1” cubes – 1
- Kale, leaves torn, stems chopped – 1 bunch
- Chickpeas – 1 can
- Coconut milk – 1 can
- Yellow or red curry paste – 2 tbs.
- Chicken / vegetable stock – 1.5 cups
- Fish sauce – 2 tbs.
- Brown sugar – 1 tbs.
- Limes – 1
- Cilantro, chopped – ¼ bunch
- Onion / Butternut Squash / Kale – Prep as directed
- Chickpeas – Rinse and drain
- Heat a >3 quart saucepan or Dutch oven over med-high heat. Pour in half a can of coconut milk and whisk in 2 tbs. 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), brown sugar (if it’s not sweet enough), or lime juice (if it’s not tart enough). Serve with extras such as cilantro and lime wedges