Kale, Chickpea and Butternut Squash Curry

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P1170064    This month I was asked to create a recipe to support the Soil Association's Organic September campaign using organic and seasonal produce. I got to work to do my research on what was coming into season and, to my delight, I found a wonderful list of veggies to work with. I knew I wanted to create something wholesome and hearty to work with the change in season so a butternut squash curry seemed like a great place to start. I added chickpeas to make it really filling and kale to give it some extra green goodness. A good curry starts with a great base and so I spent a while creating this curry paste. Now that I have discovered it, it makes a great starting point for lots of dishes and I sometimes make pots to keep in the fridge for when I need it.

Ingredients (serves 2)

200g of short grain brown rice 1 lemon 1 butternut squash 100g of kale 1 400g tin of chick peas (or 240g of cooked chick peas) 200g packet of creamed coconut 800ml of boiling water chilli flakes

For the paste

1 lime 1 shallot 1 inch thumb of fresh ginger 4 cloves of garlic 1 teaspoon of turmeric 1 teaspoon of cumin ⅛ teaspoon of ground nutmeg ½ teaspoon of cinnamon ⅛ teaspoon of cardamom 4 tablespoons of tamari ¼ tablespoon of ground black pepper

First, put the rice on to cook according to instructions. This should take about 20-30 minutes.

Then begin by making the curry paste. Finely chop the shallot, ginger and garlic cloves and juice the lime, and place in a blender with all the other ingredients. Blend until a paste forms.

Dissolve the creamed coconut in 800ml of boiling water to make coconut milk. It may be easiest to cut it up finely first. While it dissolves, chop the butternut squash into bite-size pieces.

Add the curry paste and coconut milk to a large saucepan and stir thoroughly, bringing it to a boil. Then add the butternut squash and chickpeas and cover with a lid, turning the heat down and allowing it to simmer for about 10-15 minutes until the squash starts to soften.

Juice the lemon and add this and the kale to saucepan, allowing the kale to wilt. Once the squash is soft, it is ready to serve, adding a sprinkle of chili flakes to taste.

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MainsAnnie Clarke