Butternut Squash, Kale And Chickpea Massaman Curry

• 2-14 oz. cans lite coconut milk
• A1/4 cup + 2 tbsp. massaman curry paste (homemade or commercial)
• 3 lbs. butternut squash, cubed (about 1 large squash)
• 1-14 oz. can or 1A3/4 cups cooked chickpeas, rinsed and drained
• 1 small onion, sliced
• A1/2 lb. kale, stems removed and torn into bite-sized pieces
• A1/2 cup peanuts
• 3 scallions, chopped

1. Place coconut milk in large saucepan. Add curry paste and heat to a simmer, stirring to dissolve paste.
2. Add squash, chickpeas and onion. Allow to simmer over low heat, uncovered, until squash is tender, about 12 minutes.
3. Add kale and stir. Simmer about 1 more minute, until kale is wilted.
4. Divide among plates or bowls and top with peanuts and scallions. Serve with rice.

lite coconut milk, butternut squash, chickpeas, onion, kale, peanuts, scallions

Taken from www.epicurious.com/recipes/member/views/butternut-squash-kale-and-chickpea-massaman-curry-53093871 (may not work)