1 3/4 teaspoons kosher salt, divided plus more as needed
1/3 cup Thai red curry paste, such as Thai Kitchen
2 cloves garlic, minced
2 (about 13-ounce) cans full-fat coconut milk
1 teaspoon granulated sugar (optional)
1 (about 15-ounce) can chickpeas, drained
1/2 medium bunch flat-leaf kale (about 5 ounces), leaves coarsely chopped (about 4 cups)
1 tablespoon freshly squeezed lime juice (1 medium lime)
Coarsely chopped fresh cilantro leaves, for garnish (optional)
Lime wedges, for serving (optional)
Cooked rice, for serving (optional)
Instructions
Trim and peel 2 pounds whole butternut squash. Halve, remove the seeds, and cut the flesh into 3/4-inch chunks (about 4 1/2 cups). If using pre-cut butternut squash, use 1 1/2 pounds and cut down any pieces that are larger than 3/4-inch.
Heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat until shimmering. Add 1 diced medium yellow onion and 1/4 teaspoon of the kosher salt. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in 1/3 cup Thai red curry paste and 2 minced garlic cloves. Cook, stirring often, until fragrant, about 1 minute. Stir in 2 (about 13-ounce) cans coconut milk and 1 teaspoon granulated sugar if desired, increase the heat to medium high, and bring to a boil.
Stir in the butternut squash, 1 (about 15-ounce) can drained chickpeas, and the remaining 1 1/2 teaspoons kosher salt. Bring to a simmer. Cook, stirring occasionally and reducing the heat as needed to maintain a simmer, until the squash is tender and cooked through, 15 to 25 minutes.
Stir in 1/2 medium bunch coarsely chopped kale leaves and simmer until the kale is tender, about 5 minutes.
Remove the saucepan from the heat. Stir in 1 tablespoon lime juice. Taste and season with more kosher salt as needed. Garnish with coarsely chopped fresh cilantro leaves and serve over rice and with lime wedges if desired.
