Thai Summer Squash Curry
Try this Thai Summer Squash Curry recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 5
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- salt and freshly ground black pepper to taste
- 1 yellow onion diced
- 2 tablespoons red thai curry paste
- 2 cups low sodium vegetable stock divided
- 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
- Carbohydrate 9.15125262865 g
- Cholesterol 0 mg
- Fat 0.3984816671 g
- Fiber 2.66464153847008 g
- Protein 2.56212497255 g
- Saturated Fat 0.09179381134 g
- Serving Size 1 1 Serving (226g)
- Sodium 37.32950844 mg
- Sugar 6.48661109017992 g
- Trans Fat 0.0816831296050001 g
- Calories 42 calories
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 sauté, 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 sauté for an additional 5 minutes. 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!
