Jess Dang is the founder of Cook Smarts, an online resource to help home cooks cook more and stress less. Cook Smart's blog, online cooking school, and weekly meal plans are packed full of fun, simple, and smart content to help you live happier, simpler, and smarter in the kitchen. Learn more about their mission here.

This recipe is part of Cook Smarts’ Weekly Eats Meal Plan for the week of February 25, 2013. You can find the entire week’s menu here!

I used to think that delicious Thai curries came only from restaurants or Thai grandmothers' kitchens. Luckily, shortly after college, one of my best friends made a delicious squash and tofu curry dish for me, and suddenly it became clear that curry was something I could conquer in my own kitchen. Since then, I've relied on this formula for quick and easy weeknight meals. So long as you have a few pantry essentials — coconut milk, chicken stock, fish sauce*, and curry paste* — you’re all set. (Note: Fish sauce and curry paste can both be found in the ethnic aisle of your local grocery store.) The healthy combination you find here may not be found on the menu of your local Thai restaurant, but I guarantee it will inspire you to come up with your own tasty curry combinations. Remember: Anything goes! Feel free to adapt the ingredients based on what's available in your fridge and pantry.

Recipe: Butternut Squash, Chickpea, and Kale Curry

Photo by Jess Dang / Cook Smarts

Serves 4

What You'll Need:

1 medium onion, chopped
1 medium butternut squash, peeled and cut into 1” cubes
1 bunch kale, leaves torn, stems chopped
1 can chickpeas
1 can coconut milk
2 tablespoons yellow or red curry paste
1 1/2 cups chicken or vegetable stock
2 tablespoons fish sauce
1 tablespoon brown sugar
1-2 limes
1/4 bunch cilantro, chopped (for serving)

What to Do: 

1. Heat a 3-quart saucepan or Dutch oven over med-high heat. Pour in 1/2 the can of coconut milk and whisk in 2 tablespoons of curry paste. Simmer for about 1 minute, or until fragrant.
2. Add chopped onions and simmer for another 3 minutes.
3. Add butternut squash, kale stems, chickpeas, remainder of coconut milk, stock, fish sauce, and brown sugar. Cover and bring to a boil.
4. Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes.
5. Add in kale leaves, and cook for another 2 to 3 minutes
6. To finish off the curry, squeeze the juice from half the lime. Then, season to taste: more fish sauce (if it's not salty enough), brown sugar (if it's not sweet enough), or lime juice (if it's not tart enough).
7. Serve with extras such as cilantro and lime wedges, and go get your Thai curry on!

The Smarts:

These are some Pro Tips from Cook Smarts to help make this recipe your own!

• Paleo? Substitute your favorite protein for chickpeas. Just add protein with the onions so they get extra cooking time.
• Not a squash fan? Substitute a root vegetable, like carrots or turnips.
• It’s not a meal without carbs? This meal clearly goes perfectly with rice, but for something different, consider noodles and make it into a comforting soup.

Looking for more healthy weeknight recipes? Here are a few more ideas using similar ingredients.

• Butternut Squash and White Bean Soup
• Sautéed Coconut Kale
• Yellow Curry Chicken with Carrots and Turnips