Serves: 4
Enjoy the vibrant, nourishing flavors of this Thai Summer Squash Curry—a hearty, plant-based dish featuring red lentils, chickpeas, and fresh summer squash. Rich in fiber and protein, it’s also a great source of vitamin C and potassium, supporting immunity and hydration. Perfect for a wholesome dinner or weekly meal prep!
Take a Guess!
What food group is summer squash in?
Fruit! Summer squash is technically a fruit because it contains seeds, but it's commonly treated as a vegetable in culinary uses.
Ingredients
|
2 Tbsp. Thai red curry paste |
1 ½ cups red lentils |
Method of Preparation
1. In a large Dutch oven or heavy pot, heat red Thai curry paste and stir in a little of the vegetable broth over medium-high heat until just simmering.
2. Add the diced onion and sauté, stirring frequently, until soft and slightly golden, about 4 to 5 minutes. Stir in the squash and a little more vegetable broth and continue to sauté for about 5 minutes.
3. Stir in remaining vegetable broth, tomatoes, coconut milk, and lentils. Bring the pot to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes or until the lentils are tender. Remove cover and gently stir in chickpeas and chopped kale until kale is just wilted.
