Despite all of my previous conceptions and concentrated wishful thinking, it seems adult summer is no different than spring, autumn, or winter. Packed to the brim with responsibilities and lacking any significant free time; it’s only discerning characteristic being hotness.
Made with an abundance of summer squash, bursting tomatoes, and a creamy coconut and red curry infused broth, today I couldn’t be more excited to share my Thai Summer Squash Curry, the perfect make-ahead meal for those summertime work weeks you only have moments to spare in the kitchen. 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 midsts of swim suite 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.
Thai Summer Squash Curry [makes 5 servings]
2 tablespoons red thai curry paste
2 cups low sodium vegetable stock, divided
1 yellow onion, diced
1 ¾ pounds Summer squash, diced – I used zucchini and scallop squash
½ pound grape tomatoes, halved – I used Zima tomatoes
1 cup full-fat coconut milk (from can)
½ cup red lentils
1 can (15 ounces) chickpeas, thoroughly drained and rinsed
4 stems kale, stems removed, leaves finely chopped
salt & pepper to taste
In a large Dutch oven or heavy pot, heat red thai curry paste and ¼ cup vegetable stock over medium-high heat until just simmering. Add onion and sauté, stirring frequently, until soft and slightly golden (about 4-5 minutes). Stir in squash and another ¼ cup vegetable stock and continue to sauté for an additional 5 minutes.
Stir in the remaining 1 ½ cups vegetable stock, sliced tomatoes, coconut milk, and lentils and bring pot to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender. Remove cover and gently stir in chickpeas and chopped kale util kale is just wilted. Remove from heat, season, serve and enjoy!
Nutritional Information [per serving = 2 cups]
304 Calories, 11.7g Fat, 42g Carbohydrates, 9.2g Fiber, 9g Sugar, 11.7g Protein
[line][line]scallop squash & Zima tomatoes generously provided by Whole Foods Friendship Heights
4420 Willard Ave, Chevy Chase, MD 20815