Ingredients

2-14 oz. cans lite coconut milk

¼ cup + 2 tbsp. massaman curry paste (homemade or commercial)

3 lbs. butternut squash, cubed (about 1 large squash)

1-14 oz. can or 1¾ cups cooked chickpeas, rinsed and drained

1 small onion, sliced

½ lb. kale, stems removed and torn into bite-sized pieces

½ cup peanuts

3 scallions, chopped

Preparation

Place coconut milk in large saucepan. Add curry paste and heat to a simmer, stirring to dissolve paste. Add squash, chickpeas and onion. Allow to simmer over low heat, uncovered, until squash is tender, about 12 minutes. Add kale and stir. Simmer about 1 more minute, until kale is wilted. Divide among plates or bowls and top with peanuts and scallions. Serve with rice.