Words and Photo by Alexandra Dawson
Thai Squash Curry
From our Fall 2015 Issue. This recipe as prepared is vegan.
This is what I fondly refer to as weeknight curry—that kind of cozy and seasonally inspired one-pot wonder you can throw together on a Sunday evening and defrost when the going gets busy. Comforting without the comfort-food calories and residual waistline woes, this protein- and fiber-rich curry boasts chickpeas and red lentils, providing a belly-filling meal while still leaving you light and bright in the midst of the lingering warmer weather. I happened to use zucchini and summer squash, but this is an unbelievably flexible recipe, lending itself well to sweet potato or butternut squash as the seasons change.
2 tablespoons red Thai curry paste 2 cups low-sodium vegetable stock, divided 1 yellow onion, diced 1¾ pounds summer squash, diced (I used zucchini and pattypan squash) ½ pound grape tomatoes, halved (I used Zima tomatoes) 1 cup full-fat coconut milk (from can) ½ cup red lentils 1 (15-ounce) can chickpeas, thoroughly drained and rinsed 4 stems kale, stems removed, leaves finely chopped Salt & pepper to taste
In a large Dutch oven or heavy pot, heat red Thai curry paste and ¼ cup vegetable stock over medium-high heat until just simmering. Add the diced onion and sauté, stirring frequently, until soft and slightly golden (about 4–5 minutes). Stir in squash and another ¼ cup vegetable stock and continue to sauté for an additional 5 minutes.
Stir in the remaining 1½ cups vegetable stock, sliced tomatoes, coconut milk and lentils and bring pot to a boil. Reduce heat to low, cover and simmer for 15–20 minutes, or until 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!
Nutritional Information [Per serving = 2 cups] 304 Calories, 11.7g Fat, 42g Carbohydrates, 9.2g Fiber, 9g Sugar, 11.7g Protein
Alexandra Dawson is a wellness warrior, passionate vegan and yogi. She writes a lifestyle and recipe site called InMyBowl.com promoting plant-based nutrition and healthful, positive living. @TallulahAlexandra