LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Ingredients
  • 2 tablespoons red thai curry paste
  • 2 cups low sodium vegetable stock, divided
  • 1 yellow onion, diced
  • 1 ¾ pounds summer squash, diced (I use zucchini and scallop squash)
  • ½ pound grape tomatoes, halved (I used Zima tomatoes)
  • 1 cup full-fat coconut milk (from a can)
  • ½ cup uncooked red lentils
  • one 15-ounce can chickpeas, thoroughly drained and rinsed
  • 4 leaves of kale, stems removed, leaves finely chopped
  • Salt and freshly ground black pepper to taste
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer