Vegan Thai Summer Squash Curry Recipe

About this recipe

A vibrant and creamy vegan Thai curry featuring summer squash, red lentils, and chickpeas, perfect for a satisfying dinner. This dish is packed with plant-based protein and rich flavors, making it a wholesome and delicious meal.

Ingredients

• 80 g Knorr Vegetables Stock Cubes
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 100 g Curly Kale Leaves
• 150 g Spring Onion (Kandychi Path)
• 250 g Zucchini Green
• 200 g Cherry Tomatoes
• 50 g Knorr Red Thai Curry Paste
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. In a large Dutch oven or heavy pot, heat 2 tablespoons of red Thai curry paste and 1/4 cup of vegetable stock over medium-high heat until just simmering.
2. 2. Add 1 diced spring onion and sauté, stirring frequently, until soft and slightly golden, about 4 to 5 minutes.
3. 3. Stir in 1 3/4 cups of diced zucchini and another 1/4 cup of vegetable stock. Continue to sauté for an additional 5 minutes.
4. 4. Add the remaining 1 1/2 cups of vegetable stock, 1/2 cup of halved cherry tomatoes, and 1/2 cup of mashed chickpeas to create a creamy texture. Stir well and bring the pot to a boil.
5. 5. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the mixture is well combined and the flavors meld together.
6. 6. Remove the cover and gently stir in 1 cup of cooked chickpeas and 2 cups of chopped kale. Cook for 2 to 3 minutes, or until the kale is just wilted.
7. 7. Remove from heat, season with salt to taste, and serve hot. Enjoy your flavorful vegan Thai curry!