Kale, Chickpea and Butternut Squash Curry
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