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 … Read More