A riff on the original recipe with lots of substitutions and Instant Pot tweaks...
Red curry butternut squash and kale stew
Yield: 12 servings (freezes well)
Ingredients
12 servings
3 tablespoons olive oil
1 butternut squash, peeled and cut into ¾-inch cubes
2 medium yellow onion, chopped
1 can Thai red curry paste
1/2 a head of garlic, minced
3-inch piece fresh ginger, peeled and grated (about 2 tablespoons) [this did not make it into my grocery shop but I would add it next time]
2 tablespoons ground turmeric
8 oz (1/2 bag) of split peas, rinsed
4 cups low-sodium vegetable stock (I used chicken since that's what I had on hand)
2 teaspoons kosher salt, plus more to taste
2 (13-ounce) cans full-fat coconut milk
16-ounce bag shredded kale
Fresh cilantro leaves, for serving
Cooked rice, for serving
Toasted unsweetened coconut flakes, for serving (optional)
Method
- In the Instant Pot, heat 2 tablespoons olive oil on the sauté setting. Add onions and garlic and cook until translucent, about 4-5 minutes.
- Add the curry paste, ginger, and turmeric, and cook until fragrant, about 1 minute.
- Add the butternut squash, coconut milk, stock and split peas. Put the lid on the Instant Pot and cook for 30 minutes at pressure.
- Release pressure and add kale to Instant Pot. Replace lid and cook for 15 minutes at pressure.
- Divide among shallow bowls with a scoop of steamed rice and top with cilantro and coconut flakes, if using.
