Thai Summer Squash Curry
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.
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.
- 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
Step-by-step
- 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!
My Go-To Thai Summer Squash Curry: A Busy Woman's Recipe
As a working mom, time is my most precious commodity. Finding quick, healthy, and delicious meals that don't require hours in the kitchen is a constant challenge. That's why I've fallen head over heels for this Thai Summer Squash Curry. It's a vibrant, flavorful dish that's surprisingly simple to make and incredibly versatile. I can whip it up on a busy weeknight or prepare a larger batch on the weekend to enjoy throughout the week. The beauty of this recipe is its adaptability; I often adjust the ingredients based on what's fresh at the farmer's market or what I already have on hand.
The recipe itself is a testament to simple, wholesome ingredients. The base of red Thai curry paste provides a rich, savory foundation, while the summer squash adds a subtle sweetness. Chickpeas and red lentils contribute heartiness and protein, ensuring I feel full and satisfied without that heavy, sluggish feeling some comfort foods leave behind. The addition of coconut milk lends a creamy texture, transforming the curry into a comforting yet light meal – perfect for a warm evening or even packed for lunch. I particularly love how this curry can be enjoyed hot or cold, making it an ideal meal prep option. A quick simmer on the stovetop, a swift transfer to the fridge, and I'm ready to tackle the week, knowing a delicious and nutritious meal awaits.
One of my favorite things about this recipe is its adaptability. Feeling adventurous? Try swapping the summer squash for other vegetables like bell peppers or eggplant. Want to add some extra heat? Boost the amount of curry paste. Love a little spice? Toss in a few chopped chilies. The possibilities are endless! This recipe is a blank canvas for your culinary creativity. Whether you’re a seasoned cook or just starting to experiment in the kitchen, this curry is a fantastic starting point. Its forgiving nature allows for experimentation and adjustments, making it perfect for both beginners and experienced cooks alike. It’s a recipe I’ve happily shared with friends and family, and they’ve all been equally impressed with its simplicity and deliciousness.
This Thai Summer Squash Curry isn't just a meal; it's a time-saver, a flavor explosion, and a testament to the power of simple, healthy cooking. It's the kind of recipe that makes even the busiest weeknight feel a little bit brighter. I often find myself modifying the recipe based on what I have on hand, substituting ingredients to fit my dietary preferences and the season's bounty. This versatility makes it a true staple in my repertoire, a go-to dish that never fails to satisfy my cravings for a quick, healthy, and delicious meal. The ease of preparation makes it the perfect recipe for a quick weeknight dinner and the leftovers can be easily packed for lunch the following day. It's truly the epitome of a time-saving, flavor-packed, and adaptable recipe.
The best part? Knowing I can enjoy this delicious and nutritious meal without sacrificing my time or my waistline. It's a perfect example of how healthy eating doesn't have to be complicated or time-consuming. It's a simple, delicious, and satisfying meal that fits seamlessly into my busy life and helps me stay healthy and energized. The adaptability allows for endless possibilities, adding different vegetables, proteins, or spices to suit my preferences, and I always find myself coming back to it for a quick and easy meal. It is truly a flexible, satisfying and healthy culinary triumph for busy individuals.
Ingredients
This list is not exhaustive but provides a good starting point. Feel free to experiment with different ingredients to your liking.
- 1 yellow onion, diced
- 2 tablespoons red Thai curry paste
- 2 cups low sodium vegetable stock
- 1 3/4 pounds summer squash, diced
- 1/2 pound grape tomatoes, halved
- 1 cup full-fat coconut milk
- 1/2 cup uncooked red lentils
- 1 (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
