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.