INGREDIENTS
1 15 ounce can
Chickpeas
1/2 lb
Grape tomatoes
4
Kale, leaves of
1/2 cup
Red lentils
1 3/4
lbs Summer squash
1
Yellow onion
1 cup
Coconut milk, full-fat from a can
2 tbsp
Thai curry paste, red
2 cups
Vegetable stock, low sodium
1
Salt and freshly ground black pepper