FRESH FUEL
Use Annie Clarke’s gorgeous recipes, packed with fresh produce, to get a fresh take on winter fuelling
BUTTERNUT SQUASH AND KALE CURRY
I originally made this recipe when I was asked by a charity to produce an autumnal dish using seasonal ingredients. Since then it’s been a favourite, and one I often make when I’m entertaining friends. The recipe includes a curry paste, which I use a lot at home, so it’s a go-to staple to have if you like experimenting with curries. I sometimes serve this with brown rice, but it’s great without and I usually find it filling enough on its own.
Ingredients (serves 4)
• 200g short-grain brown rice
• 200g creamed coconut
• 1 butternut squash
• 1 lemongrass stalk
• 400g tin chickpeas, drained and rinsed
• juice of 1 lemon
• 100g kale, tough stalks removed
• chilli flakes, to taste
For the paste
• 1 shallot, chopped
• 3cm fresh ginger, peeled and chopped
• 4 garlic cloves, chopped
• juice of 1 lime
• 2 tsp ground turmeric
• 2 tsp ground cumin
• ¼ tsp grated nutmeg
• 1 tsp ground cinnamon
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Apr 2017
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