By David Cohen
Cold nights and curry go together like stacking wood and The Rolling Stones. What I especially love about this particular combination is the way the sweetness of the butternut squash perfectly balances the spice and heat of the curry paste.
As far as curry pastes go, my favorite brand is Maesri, particularly the masaman -- it’s also the most economical at $2 a can. They often have it at the East Warren Market, but if not, it’s always available at the Asian markets in Burlington and online. But any curry paste will work.
Add a cup of chicken stock and the curry paste to a large pot and bring to a boil. Immediately turn down the heat, stir in half a bunch of deveined and chopped kale and simmer for about 20 minutes.
Skin and deseed a large butternut squash, cut into ¾-inch cubes and then add to the pot along with a can of coconut milk and a drained can of garbanzo beans. Continue to simmer, stirring occasionally, until the squash is tender. Salt to taste.
It makes a great meal on its own, over rice, or served with a piece of chicken or beef on top.
