Thai Summer Squash Curry

Photo by James Ransom
  • Serves
Author Notes

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 leaving you light and bright in the midst of swimsuit season. Taking advantage of a free Sunday evening, I prepare my one-pot vegan squash curry, allowing it to simmer to perfection while I buzz about, and keep it handy in my refrigerator (or freezer for easy defrosting) as I need it. Best served hot or cold.

Nutritional Information [per 2-cup serving]

304 Calories, 11.7g Fat, 42g Carbohydrates, 9.2g Fiber, 9g Sugar, 11.7g Protein —Alexandra Tallulah

Test Kitchen Notes

WHO: Alexandra Dawson is a Washington, D.C.-based student studying to be a nutritionist.

WHAT: A creamy vegan curry that hits the spot even in hot weather.

HOW: Sauté curry paste with garlic and onions, then add coconut milk, tomatoes, kale, chickpeas, and lots of summer squash. Dinner’s only 30 minutes away!

WHY WE LOVE IT: When we want something that will stick to our bones, something creamy and hefty but not heavy, we’ll turn to this soup: It’s creamy from the coconut milk and lentils, and satisfying thanks to all of the vegetables, chickpeas, and ribbons of kale. And it comes together so quickly, we’ll be making it as long as summer squash is in season (and then figuring out ways to adapt it to winter squash!) —The Editors

  • Test Kitchen-Approved
  • Your Best Recipe with Zucchini or Summer Squash
    Contest Finalist

  • 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 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.
  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!

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