Thai Summer Squash Curry

Serves 5 

2	 tablespoons red thai curry paste 
2	 cups low sodium vegetable stock, divided 
1	 yellow onion, diced 
1 3/4	 pounds summer squash, diced (I use zucchini and scallop squash) 
1/2	 pound grape tomatoes, halved (I used Zima tomatoes) 
1	 cup full-fat coconut milk (from a can) 
1/2	 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 

1 In a large Dutch oven or heavy pot, heat red Thai curry paste and 1/4 cup vegetable stock over medium-high heat until just simmering. Add the diced onion and sauté, stirring frequently, until soft and slightly golden (about 4 to 5 minutes). Stir in squash and another 1/4 cup vegetable stock and continue to sauté for an additional 5 minutes. 
2 Stir in the remaining 1 1/2 cups vegetable stock, sliced tomatoes, coconut milk, and lentils and bring pot to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the lentils are tender. Remove cover and gently stir in chickpeas and chopped kale until kale is just wilted. Remove from heat, season, serve, and enjoy!

https://food52.com/recipes/37779-thai-summer-squash-curry