Ingredients
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1 large delicata squash
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1/2 (16 oz) pkg diced butternut squash
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1 (15.5 oz) can chickpeas, drained and rinsed
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3 tbsp vegetable oil, divided
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1 tsp ground turmeric
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3 tbsp curry paste
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1 tsp chopped fresh ginger
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2 cups chopped kale
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1 (13.5 oz) can coconut milk
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2 (8.8 oz) pkgs 90-second jasmine rice
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1/2 lime
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1/4 cup chopped fresh cilantro, to serve
Steps
1
Cut delicata squash lengthwise and remove pulp and seeds. Slice into ½”-thick half-moons.
2
Preheat oven to 400°F. Place delicata squash, butternut squash and chickpeas on a large parchment-lined baking sheet and drizzle with 2 tablespoons oil. Sprinkle with turmeric and season with salt and pepper. Toss to coat. Roast until just tender, 18 to 20 minutes, stirring halfway through.
3
Meanwhile, in a large pot, heat remaining 1 tablespoon oil over medium-high. Add curry paste and ginger. Cook, stirring, until fragrant, 2 minutes. Add kale and season with salt and pepper. Add coconut milk and 2 cups water. Bring to a boil over high, then reduce to medium-low. Simmer, partly covered, until kale is tender, 10 minutes.
4
Microwave rice according to package directions. Transfer roasted squash and chickpeas to pot. Simmer 5 minutes more. Squeeze juice from lime into curry. Season with salt and pepper. Stir in cilantro and serve with rice.
