Chickpea, Squash and Kale Peanut Curry

A deliciously creamy, yet spicy, plant-based Curry with easy and convenient ingredients, which can be prepared and cooked for a Weeknight meal, and the leftovers are incredible the following day!

Chickpea, Squash and Kale Peanut Curry

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The creamy meets the spicy with this recipe. So good!

The combination of creamy Peanut Butter with the spiciness of Red Curry Paste, is one of my all-time favourites, and it’s quite rare that I actually eat just a Red Curry these days because I am so addicted.


Anything that calls for Peanut Butter and I’m totally yours!

I recently received an item in my Vegetable Box that I was a little unsure on. I knew it was some kind of Squash and I recently learned that a Pumpkin was also a type of Squash, but unbeknown to me there is something like 23 varieties of Squash, so which Squash it was, I didn’t know! I also learnt that a Squash is a Fruit (it has seeds), but used as more of a Vegetable in recipes, unless you are making something like a Sweet Quick Bread or Pumpkin Pie.


Anyhoo, after some research, I came to the conclusion I had a Kabocha Squash, which does look very much like a Pumpkin but it is slightly more squashed looking (no pun intended!). I now feel very educated on the Squash family, and I hope you do too…

I had a number of ideas on what I would do with my Squash, but in the end, this creamy spicy curry wins! It is seriously addictive, so so tasty and so easy to make. It is perfect for a quicker weeknight meal and the leftovers taste so good the following day.

This ‘Chickpea, Squash and Kale Peanut Curry’ recipe uses a store-bought Red Curry Paste (double check yours is Vegan) for convenience (keeping this recipe 30-Minutes-Or-Less) but you could also make your own if you wish, but I love the ease of this, paired with creamy peanut butter (I use Crunchy for a bit of texture, but Smooth would be fine).

 


After my lovely Partner tackled the Squash peeling and cutting for me, it was paired with canned Chickpeas (reserve the brine for another recipe) and chopped Kale (also fresh from my Vegetable Box). The ingredients for this recipe are not overly complicated and they really don’t need to be as this recipe is designed for ease, convenience and total deliciousness.

Chickpea, Squash and Kale Peanut Curry

Serve this ‘Chickpea, Squash and Kale Peanut Curry’ with your favourite rice (I like a combination of Wholegrain Rice and Quinoa) and I also like to serve it with a side of Avocado slices as the creaminess with the spiciness of this Curry is to die for!

Chickpea, Squash and Kale Peanut Curry

If you like this recipe, then I’m sure you’d love to try some of my other recipes:

Aubergine, Chickpea and Spinach Peanut Butter Stew

Cauliflower, Spinach and Peanut Millet Risotto

Vegetable and Tofu Satay Skewers

Chickpea, Spinach, Sweet Potato and Crispy Tofu in Spicy Peanut Sauce

Crispy Tofu Thai Red Curry


I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Chickpea, Squash and Kale Thai Curry
 
Prep time
Cook time
Total time
 
Recipe type: Main
Cuisine: Thai, Curry
Serves: Serves 4
Ingredients
  • 1 onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tbsp red curry paste
  • 2 tbsp crunchy peanut butter
  • 1 can coconut milk
  • 1 cup vegetable stock
  • ½ tsp ground cinnamon
  • 1 can chickpeas, drained and rinsed
  • 1 squash, peeled and diced
  • bunch kale, washed and chopped
  • 1 tsp soy sauce
  • 1 tsp lime juice
  • 1 cup cooked wholegrain rice/quinoa, to serve
Instructions
  1. Heat a tbsp. oil in a large pan over a medium heat. Then, add onion and sauté until
  2. softened, then add ginger-garlic paste for a minute, before adding the curry paste for another
  3. minute, until fragrant. Then stir through the peanut butter.
  4. Add the coconut milk and stock and bring to a boil, reduce the heat to a simmer and
  5. stir through the cinnamon and add the squash, put the lid on the pan a cook for 15 minutes,
  6. until softened but vegetables remains tender. Then add the kale and the chickpeas for 5 minutes,
  7. until the kale has wilted and warmed through.
  8. Remove from the heat and stir through the soy sauce and lime juice.
  9. Serve a few ladlefuls with cooked grain and avocado slices, if desired.

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