Kale & Squash Thai Curry
3 Tbsp safflower oil
1 large onion, minced (or 2 small ones)
4 Tbsp minced fresh ginger (approx. 4 inch piece)
3 Tbsp minced garlic (approx. 2-3 large cloves)
1/4-1/2 tsp red crushed red chili pepper flakes
6 Tbsp red curry paste (ex.: Thai Kitchen)
1 butternut squash (or 2 acorns), skin removed, seeded and cubed
2 14-ounce (414 ml) cans light coconut milk
2 Tbsp maple syrup
3 tsp ground turmeric
Sea salt to taste
1 cup frozen green peas (optional)
1 to 1 1/2 bunch kale (or other greens- swiss chard, etc.), chopped kale (approx. 5-8 leaves)
1 lemon, juiced
Heat a large pot over medium heat. Once hot, add oil, onion, ginger, garlic, and pepper flakes. Sauté for 2-3 minutes, stirring frequently.
Add red curry paste and squash and stir, and cook for 2 minutes more.
Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.
Once simmering, add peas (optional) and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
Cook for 5-10 minutes, stirring occasionally, to soften the squash and peas, and infuse them with curry flavor.
At this time also taste and adjust the flavor of the broth as needed (adjust salt, maple syrup, sea salt, and turmeric).
Once the broth is well seasoned and the squash is softened, add kale and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.
Serve over rice. Add a touch of lemon juice and Thai or regular basil in each plate/bowl.
Pairs Well With
FEATURING: Kale (or other greens like swiss chard), squash (butternut or acorn), garlic, onion and basil (thai or italian).
A lovely kale and squash curry in a hurry. You can add up to 1 cup of roasted almonds or cashews if you want (add them at the same time as you add kale). You can also easily half this recipe. We just don't because we like having leftovers for lunch the next day!