Thai Summer Squash Curry Recipe

Name: Thai Summer Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red thai curry paste; 2 cups low sodium vegetable stock, divided; 1 yellow onion, diced; 1 3/4 pounds summer squash, diced (I use zucchini and scallop squash); 1/2 pound grape tomatoes, halved (I used Zima tomatoes); 1 cup full-fat coconut milk (from a can); 1/2 cup uncooked red lentils; one 15-ounce can chickpeas, thoroughly drained and rinsed; 4 leaves of kale, stems removed, leaves finely chopped; Salt and freshly ground black pepper to taste

Servings: persons

2 tablespoons red thai curry paste
2 cups low sodium vegetable stock, divided
1 yellow onion, diced
1 3/4 pounds summer squash, diced (I use zucchini and scallop squash)
1/2 pound grape tomatoes, halved (I used Zima tomatoes)
1 cup full-fat coconut milk (from a can)
1/2 cup uncooked red lentils
one 15-ounce can chickpeas, thoroughly drained and rinsed
4 leaves of kale, stems removed, leaves finely chopped
Salt and freshly ground black pepper to taste

1
In a large Dutch oven or heavy pot, heat red Thai curry paste and 1/4 cup vegetable stock over medium-high heat until just simmering. Add the diced onion and saute, stirring frequently, until soft and slightly golden (about 4 to 5 minutes). Stir in squash and another 1/4 cup vegetable stock and continue to saute for an additional 5 minutes.
2
Stir in the remaining 1 1/2 cups vegetable stock, sliced tomatoes, coconut milk, and lentils and bring pot to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the lentils are tender. Remove cover and gently stir in chickpeas and chopped kale until kale is just wilted. Remove from heat, season, serve, and enjoy!

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons red thai curry paste, 2 cups low sodium vegetable stock, divided, 1 yellow onion, diced, 1 3/4 pounds summer squash, diced (I use zucchini and scallop squash), and more.

Yes, Thai Summer Squash Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Summer Squash Curry

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