Author Notes: Comforting without the comfort food calories and residual waistline woes, this protein- and fiber-rich curry boasts chickpeas and red lentils, providing a belly-filling meal while leaving you light and bright in the midst of swimsuit season. Taking advantage of a free Sunday evening, I prepare my one-pot vegan squash curry, allowing it to simmer to perfection while I buzz about, and keep it handy in my refrigerator (or freezer for easy defrosting) as I need it. Best served hot or cold. 

Thai Summer Squash Curry

Serves: 5

• 2tablespoons red thai curry paste
• 2cups low sodium vegetable stock, divided
• 1yellow onion, diced
• 1 3/4pounds summer squash, diced (I use zucchini and scallop squash)
• 1/2pound grape tomatoes, halved (I used Zima tomatoes)
• 1cup full-fat coconut milk (from a can)
• 1/2cup uncooked red lentils
• One15-ounce can chickpeas, thoroughly drained and rinsed
• 4leaves of kale, stems removed, leaves finely chopped
• Salt and freshly ground black pepper to taste

1. In a large Dutch oven or heavy pot, heat red Thai curry paste and 1/4 cup vegetable stock over medium-high heat until just simmering. Add the diced onion and sauté, stirring frequently, until soft and slightly golden (about 4 to 5 minutes). Stir in squash and another 1/4 cup vegetable stock and continue to sauté for an additional 5 minutes.
2. Stir in the remaining 1 1/2 cups vegetable stock, sliced tomatoes, coconut milk, and lentils and bring pot to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the lentils are tender. Remove cover and gently stir in chickpeas and chopped kale until kale is just wilted. Remove from heat, season, serve, and enjoy!

https://food52.com/recipes/37779-thai-summer-squash-curry