Ingredients
2 tablespoons neutral oil, such as safflower or canola
1 cup finely chopped shallot
2 lemongrass stalks, tough outer layer discarded and stalk cut into thirds
3 garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons creamy peanut butter
2 1/2 pounds kabocha squash (1 small), peeled, seeded and cut into ½-inch cubes (about 3 ½ cups)
1 (15-ounce) can chickpeas, rinsed
1 cup unsweetened coconut milk, stirred
Kosher salt and black pepper
5 ounces baby spinach
1 tablespoon lime juice
Cooked basmati rice and chopped basil, for serving
Directions
1
In a large Dutch oven, heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 3 minutes.
2
Meanwhile, using a meat mallet or the bottom of a small pot, crush the lemongrass pieces to split open the stalks. (This helps release the aroma and flavor.) Add lemongrass, garlic and ginger to pot and stir until fragrant, 1 minute. Add peanut butter and cook, stirring constantly, until well blended and lightly caramelized on the bottom of the pot, about 2 minutes. Add squash, chickpeas, coconut milk and 3 cups water; season with salt and pepper. Bring to a boil over high heat, stirring to lift up any browned bits on the bottom of the pot.
3
Cover, reduce heat to medium-low and cook at a lively simmer until squash is tender, about 20 minutes. Uncover, discard lemongrass and continue to cook stew, mashing half of the squash and chickpeas, until thickened, another 5 minutes. Add spinach and stir until wilted. Turn off heat, add lime juice and season with salt and pepper.
4
Divide curry among 4 bowls and top with basil. Serve with rice.